Steamed Oysters With Black Beans

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Servings: 6 Difficulty: Intermediate
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A savory, umami-rich dish featuring plump oysters steamed with fermented black beans and aromatic spices.
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This elegant yet simple dish highlights the natural sweetness of fresh oysters, enhanced by the deep, salty umami of fermented black beans. The steaming process keeps the seafood tender and juicy, while a quick sauce of soy, Shao-hsing wine, and sesame oil adds a complex, aromatic finish. It’s a perfect weeknight dinner for seafood lovers or an impressive starter for dinner parties. The combination of texturesâÂÂcreamy oysters, crisp scallions, and savory beansâÂÂcreates a balanced and satisfying bite. Serve immediately to enjoy the peak freshness and flavor of this international-inspired creation.

Steamed Oysters With Black Beans recipe image
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Steamed Oysters With Black Beans

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 204.0

Description

This elegant yet simple dish highlights the natural sweetness of fresh oysters, enhanced by the deep, salty umami of fermented black beans. The steaming process keeps the seafood tender and juicy, while a quick sauce of soy, Shao-hsing wine, and sesame oil adds a complex, aromatic finish. It&# 226;ÂÂs a perfect weeknight dinner for seafood lovers or an impressive starter for dinner parties. The combination of texturesâÂÂcreamy oysters, crisp scallions, and savory beansâÂÂcreates a balanced and satisfying bite. Serve immediately to enjoy the peak freshness and flavor of this international-inspired creation.

Ingredients

Directions

  1. Rinse and drain the fermented black beans.
  2. Place the shucked oysters on a large heatproof dish.
  3. Divide the black beans evenly and place them atop each oyster.
  4. In a small bowl, combine soy sauce, Shao-hsing wine, sugar, white vinegar, chicken stock, sesame oil, peanut oil, and freshly ground white pepper.
  5. Distribute the sauce mixture evenly over each oyster.
  6. Bring 6 cups of water to a boil in a wok with a steamer rack or a steamer pot over high heat.
  7. Place the dish on the steamer rack, cover, and steam the oysters until plumped and opaque, about 2 to 3 minutes.
  8. Sprinkle the minced red bell pepper and thinly sliced scallion greens on top.
  9. Divide the oysters among 6 serving plates, placing 2 oysters on each.
  10. Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 204.0kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.2g6%
Cholesterol 165.0mg56%
Sodium 654.0mg28%
Total Carbohydrate 11.7g4%
Dietary Fiber 0.0g0%
Sugars 0.9g
Protein 27.0g54%

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

Note

Do not overcook the oysters, as they will become tough and rubbery. Watch them closely during steaming.

Fermented black beans (douchi) are available at Asian markets. If unavailable, you can substitute with regular black soybeans, but rinse them well.

Shao-hsing wine can be substituted with dry sherry if Shao-hsing is not available.

Keywords: oysters, steamed, black beans, seafood, fermented, umami, quick dinner, asian style, scallion, soy sauce, sesame oil, sherry, fresh shellfish, steamer, appetizer, main course, simple recipe, healthy seafood, party food, umami flavor
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