Chinese Black Bean Sauce Steamed Fish 豉汁蒸魚
Our favorite Chinese way of cooking up tender, sweet and mild fish was pairing it with the classic rich yet subtle, many layered Chinese Black Bean Sauce 蒜蓉豆豉醬.
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lb whole fish or fillet, 650g
- 6 thin slices ginger
- 4 stalks spring onion, white half only
- 3 tbsp chinese black bean sauce
- 3 tbsp spring onions, chopped or julienned
- 2 tbsp oil
- 2 tbsp fine soy sauce
Instructions
- 1
Wash fish thoroughly, scraping fish with small knife for any missed scales. Dry with paper towels.
- 2
On the steaming plate, lay down the halved spring onions stalks, then place the fish on top of them so that the fish is somewhat raised up from the plate. Tuck ginger slices inside the fish cavity and along the top of the fish. If using fish fillets tuck ginger under and over the fish.
- 3
Smear on a topping of chinese black bean sauce evenly over the top of the fish (except the head and the tail).
- 4
Steam 8 mins over high heat. Check for doneness with a sharp knife, checking that the fish easily flakes and does not stick to the fish's bone (if any). Remove immediately from heat.
- 5
Taste test the juices accumulated on the steaming plate. If pleasant to taste with no fishiness, retain about 2 tbsp and pour off the rest. If any hint of fishiness, pour off completely. Remove any ginger slices that are visible.
- 6
Top fish with spring onions.
- 7
Heat up your oil until smoking hot, then pour evenly over fish, especially the spring onions, being careful of the sizzling oil. This releases the aromatics of the spring onions.
- 8
Lastly splash in your soy sauce around the fish and it's ready to serve.