Cantonese Steamed Fish with Black Bean and Garlic is So Simple

black bean sauce

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami flavor while being lower in sodium than some sauces.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral alternative that is more affordable.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Frozen fish can be more cost-effective and still provide good flavor.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Green onions are often less expensive and provide similar flavor.

Start with 10 oz Greenland halibut steaks, which were on sale for $6 each.

Add 2 teaspoons of sugar to a bowl.

Pour in 1 tablespoon of rice wine and 1 tablespoon of soy sauce.

Add 1/4 teaspoon of kosher salt and 1/8 teaspoon of ground white pepper.

Stir the mixture to dissolve the sugar.

Use 1 tablespoon of fermented black beans, rinsed, and mash them to create a paste.

Mince 3 cloves of garlic after removing the skin, using a bashing technique to help with chopping.

Grate a small piece of ginger (about 1 tablespoon) over the garlic to help remove fishiness.

Combine the mashed black beans, minced garlic, and grated ginger, then evenly distribute this mixture over the fish steaks.

Prepare a wok with water, ensuring it doesn't completely cover the trivet, and bring it to a simmer on high heat.

Once boiling, reduce the heat to medium and steam the fish for about 12 minutes, checking for doneness at that time.

Prepare garnish by chopping 6 sprigs of cilantro and 2 green onions.

After 12 minutes, check the fish for doneness by poking with a chopstick near the bone; if it goes through easily, it's done.

Add the chopped green onions and cilantro on top of the fish and cover for 30 seconds to wilt the herbs.

Heat 2 tablespoons of avocado oil in a pot until hot, then turn off the heat and add 1 teaspoon of sesame oil.

Pour the hot oil mixture over the garnished fish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens