Steamed Whole Fish With Black Bean Sauce: Happy Chinese New Year!!!

black bean sauce

🥗Healthier: homemade black bean paste

💰Cheaper: soy sauce

Homemade paste can be lower in sodium and preservatives.

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

Fillets can be lower in calories and easier to prepare.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more cost-effective and has a longer shelf life.

Chop up some green onions, slice ginger, and chop garlic.

Use fermented black beans.

Clean the fish well inside and out, then pat it dry with a napkin to remove moisture.

In a frying pan, add 2 tablespoons of cooking oil and heat it to medium.

Fry the fish for about 5 minutes on one side, then flip it over and fry for another 5 minutes.

Add 1 teaspoon of salt to the fish.

Add the chopped garlic, sliced ginger, and fermented black beans to the pan.

Pour in 1 cup of water and cover the pan with a lid, cooking for 5 to 10 minutes.

In a bowl, mix 1 and 1/2 tablespoons of cornstarch with 1/3 cup of water to create a slurry.

Flip the fish over and continue to cook for another 2 minutes.

Check if the fish is cooked through by poking it with a fork or chopstick.

Flip the fish over one last time.

Mix the cornstarch solution into the pan to create a sauce.

Add half a teaspoon of sesame oil just before serving.

Add the green onions to the pan and continue to cook for the final minute or two, ensuring the green onions are coated with the sauce.

Serve the fish on a nice plate and pour the sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens