Easy and Delicious Steamed Fish with Black Bean Sauce

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.

Remove the scales and fins from the pomfret fish, and clean the gills.

Dry the fish with a paper towel and rub salt all over the skin and inside the fish.

Place slices of ginger and green onions inside the fish.

Make three cuts along both sides of the fish.

Measure out 30g of preserved black beans and chop them up.

Heat a well-oiled pan over medium to high heat and add the chopped beans.

Add 1 tablespoon of diced ginger to the pan and stir.

Add 4-5 cloves of diced garlic to the pan and stir until heated.

Remove the mixture from the pan and place it in a bowl.

Add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of brown sugar to the bowl and stir thoroughly.

Prepare a heatproof plate by laying out chopped green onions and ginger slices, then add a spoonful of the bean sauce.

Lay the uncooked fish on top of the bean sauce, adding another spoonful inside the fish and the rest on top.

Bring water in a steaming pot to a boil and place the plate of fish inside the steamer, covering with a lid.

Steam the fish for 15 minutes.

Carefully remove the plate from the steamer, as it will be hot.

Top the fish with more garlic, optional chili peppers, and either cilantro or green onions.

Heat 1/2 cup of oil in another pan until sizzling hot, then pour it over the fish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens