Steamed Fish with Black Bean Sauce | Chinese Recipe

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to prepare and frozen fish is often more affordable.

fermented black beans

🥗Healthier: black bean paste

💰Cheaper: canned black beans

Black bean paste offers similar flavor with less fermentation complexity.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides health benefits and canola oil is cost-effective.

Prepare black cod steaks about an inch thick.

Mix soy sauce, Chinese cooking wine, sugar, and white pepper in a heatproof plate.

Marinate the fish in the sauce for 15 minutes on one side, then flip and marinate for another 15 minutes.

Rinse fermented black beans in a strainer to reduce saltiness, then chop with garlic and ginger.

Press the black bean mixture onto the marinated fish as a topping.

Prepare the steamer and cover the fish with crumpled parchment paper to prevent condensation.

Steam the fish for about 15 minutes, checking for thinner pieces at 12 minutes, aiming for an internal temperature of 145°F.

After steaming, taste the sauce and adjust saltiness with more soy sauce or sugar if needed.

Sprinkle chopped scallions on top and steam for an additional 30 seconds to enhance flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens