Steamed Fish with Black Bean Sauce | How to clean and cook whole fish | The Woks of Life

black bean sauce

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso paste offers a similar umami flavor while being lower in sodium.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to prepare and frozen options are often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option, while vegetable oil is budget-friendly.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: ginger paste

Ground ginger is convenient and has a long shelf life.

Prepare the ingredients: slice ginger, julienne it, and chop it finely.

Smash the garlic cloves and chop them finely.

Rinse the fermented black beans and measure out 2 tablespoons.

Chop the scallions finely.

Measure 3/4 teaspoon of sugar and set aside.

Measure 1/4 cup of hot water and 1 1/2 teaspoons of soy sauce.

Measure 1/4 teaspoon of sesame oil and 1/8 teaspoon of white pepper.

Rinse the cod fillet and let it drip dry, then place it on a plate.

Tuck the tail of the fish if necessary for even cooking.

Fill a 16-inch wok with 5 or 6 cups of water and bring it to a boil.

Set up a steaming rack in the wok.

Once the water is boiling, place the fish on the rack and cover the wok.

Start a timer for 5 minutes to steam the fish.

In a sauté pan, heat 2 tablespoons of oil on low heat.

Add the ginger to the oil and increase the temperature slightly.

After a minute, add the black beans and garlic to the pan.

Add the white parts of the scallions and stir.

Pour the prepared sauce (hot water, soy sauce, sugar, sesame oil, and white pepper) into the pan and bring it to a simmer.

Turn off the heat and let the sauce rest until the fish is done steaming.

Check the fish after 5 minutes; it should be cooked through but not overcooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens