Three Bean Chinese Steamed Fish 欖角豆豉味噌蒸魚
This Three Bean Chinese Steamed Fish 欖角豆豉味噌蒸魚 infuses a most interesting and tongue enticing combination of three traditional flavors, the Chinese black olive, miso and Chinese fermented black bean, each quite strong on their own merit, to come together in a sauce that is the perfect complement to the delicate and tender steamed fish.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 piece dried tangerine peel 陳皮
- 8 pieces dried chinese olive 欖角
- 2 tbsp miso paste
- 1 tbsp fermented black bean 豆豉
- 2 cloves garlic
- 1/2 tbsp Shao Hsing rice wine
- 1 tsp sugar
- 1 tbsp oil
- 1 1/2 lb whole fish or fillet, 650g
- 4 stalks spring onion, white half only
- 8 slices ginger
- 1/4 cup shredded spring onion
- 1 small chili pepper,optional
- 2 tbsp oil
- 1 tbsp soy sauce
Instructions
- 1
Make three bean paste: Soak chen pi in warm water until soft and then sliver.
- 2
Chop the dried chinese olive into small pieces.
- 3
Smash black beans to break apart and flatten.
- 4
Smash and mince garlic.
- 5
Add garlic, rice wine, sugar and oil to black beans and mash until a paste forms. Add in dried chinese olive, miso paste and chen pi and mix thoroughly.
- 6
Wash fish, if using whole fish check for any missed scales. Dry with paper towels.
- 7
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.
- 8
Smear on a topping of three bean paste evenly over the top of the fish except the head and the tail fin.
- 9
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 bones. Remove immediately from heat.
- 10
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.
- 11
Top fish with shredded spring onions and chilies if using.
- 12
Heat up your oil until smoking hot, then pour evenly over fish, especially over the spring onions and chilies, being careful of the sizzling oil. This releases the aromatics of the spring onions.
- 13
Lastly splash in your soy sauce around the fish.