Cantonese Steamed Fish with Black Bean Sauce
Cantonese steamed fish with black bean sauce is one of those dishes that instantly reminds me of home. Light, fragrant, healthy and full of flavour, it’s a family favourite that’s easier to make than you think!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 700 -800g whole sea bream (or any fish of your choice)
- 15 g ginger (some julienned, some sliced)
- 2 green onions, chopped
- 1 tbsp Shaoxing cooking wine
- 2 tbsp seafood soy sauce (or you can use light soy sauce and a pinch of sugar)
- 2 green onions, thinly sliced (for garnish)
- 3 tbsp hot neutral oil
- 2 tbsp fermented black soybean
- 2 cloves garlic, minced
- 1 tsp cornstarch
- 1/2 tsp sugar
- 1 tsp light soy sauce
- 1 tsp neutral oil
- 1 dried tangerine peel, rehydrated and thinly sliced (optional)
- 1 bird's eye chilli, chopped (optional)
Instructions
- 1
Prep the fish: Clean and descale the fish using a fish scaler or small knife. Rinse and set aside.
- 2
Prepare the black bean mixture: In a small bowl, combine fermented black beans, garlic, tangerine peel (if using), chilli, cornstarch, sugar, light soy sauce and neutral oil. Set aside.
- 3
Assemble the fish: On a large heatproof plate, lay a few slices of ginger and some chopped green onions. Place the fish on top to prevent the skin from sticking. Insert a few slices of ginger and some green onions into the cavity of the fish. Spread julienned ginger on top and evenly spread the black bean mixture over the fish.
- 4
Steam the fish: Bring water to a boil in your steamer and place the plate inside. Steam on high heat for 13–15 minutes, depending on the size and thickness of the fish. For my 800g sea bream, 13 minutes works well. To check doneness, insert a chopstick into the thickest part. The flesh should feel tender and no blood should appear.
- 5
Finishing touches: Carefully pour out any excess fish liquid as this can taste bitter. Scatter thinly sliced green onions over the fish and pour hot oil directly on top to release the aromas.
- 6
Serve: Drizzle with Shaoxing cooking wine and seafood soy sauce. Serve immediately with steamed rice. Enjoy!