Steamed Fish With Black Beans

This classic Chinese dish showcases the natural sweetness of fresh fish, enhanced by the savory, umami-rich depth of fermented black beans. The steaming method ensures the flesh remains incredibly tender and moist, while the ginger and scallions provide a bright, aromatic counterpoint. The final splash of hot oil unlocks the fragrances of the aromatics, creating a silky sauce that coats every bite. It is an elegant yet simple meal perfect for weeknight dinners or impressing guests.

Cooking Method: Baking, Boiling, Roasting, Steaming, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 360

Description

This classic Chinese dish showcases the natural sweetness of fresh fish, enhanced by the savory, umami-rich depth of fermented black beans. The steaming method ensures the flesh remains incredibly tender and moist, while the ginger and scallions provide a bright, aromatic counterpoint. The final splash of hot oil unlocks the fragrances of the aromatics, creating a silky sauce that coats every bite. It is an elegant yet simple meal perfect for weeknight dinners or impressing guests.

Ingredients

Fish (1-1/2 to 2 lbs)
Salt
Fresh ginger root (1 inch, smashed)
Garlic, roughly chopped
Fermented black beans
Scallions, shredded
Fresh ginger root, shredded
Soy sauce
Chinese rice wine or Dry sherry
Sugar
Peanut oil
Sesame oil

Directions

1
Clean, scale, and prepare the fish, patting it dry with paper towels.
2
Place the fish on a large, steam-proof platter and sprinkle it evenly with salt.
3
Smash the 1-inch piece of fresh ginger root and squeeze it by hand to extract juice, letting it drizzle over the fish.
4
Roughly chop the garlic and fermented black beans together, ensuring they are not chopped into a fine paste to avoid bitterness.
5
Scatter the bean and garlic mixture, along with the shredded scallions and shredded ginger slices, over the fish.
6
In a small bowl, mix together the soy sauce, rice wine (or dry sherry), and sugar.
7
Pour the sauce mixture evenly over the fish.
8
Set up a steamer. If using a wok or roasting pan, place a trivet in the bottom and add enough boiling water to come just below the trivet level.
9
Place the fish platter on the trivet inside the steamer.
10
Cover the steamer or pan tightly with a lid or aluminum foil to seal in steam.
11
Steam the fish over medium-high heat for 10 minutes if the fish is 1-inch thick, or until the flesh is opaque and flakes easily.
12
Carefully remove the platter from the steamer, retaining the sauce that has collected on the plate.
13
In a small saucepan, heat the peanut oil and sesame oil over high heat until it is just beginning to smoke.
14
Immediately pour the hot oil mixture over the steamed fish and aromatics to release their fragrance.

Nutrition Facts

Servings 1 pie

Amount Per Serving
Calories 360kcal

% Daily Value *
Total Fat 14.0g22%
Saturated Fat 2.5g13%
Cholesterol 150mg50%
Sodium 1200mg50%
Total Carbohydrate 5.0g2%
Dietary Fiber 1.0g4%
Sugars 1.0g
Protein 45.0g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/steamed-fish-with-black-beans/