Fish with black bean sauce - How to steam in the traditional way

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.

Introduce the dish and the fish bought from the market, which has been gutted and cleaned.

Pour hot water over the fish to remove unwanted smell.

Cut the ginger into slices, then julienne half of it.

Cut the scallion, separating the green and white sections; cut the green section into 5-6 cm pieces for the fish belly and slice the white section into fine strips for garnish.

Soak dry tangerine peel in water for at least half an hour, then mince finely.

Prepare the black bean paste using a mortar and pestle, combining chopped black bean, garlic, tangerine peel, Chinese wine, sugar, 1/2 tsp sesame oil, and 1 tbsp cooking oil.

Make a few diagonal slits on the fish's surface and insert green scallion sections and ginger slices into the belly and slits.

Place white scallion sections on a heatproof plate, then place the fish on top to improve steam circulation.

Spread the black bean paste evenly over the fish.

Boil water in a wok, place a steaming rack in the center, and steam the fish for 8 minutes (for a 700-gram fish).

Check for doneness: the internal temperature should be at least 60 degrees Celsius (140 degrees Fahrenheit), or the eye should be protruded and flesh should be soft and easily detach from the bone.

Mix 1 tbsp light soy sauce, 1 tbsp water, and 1/2 tsp sugar in a small pan and heat until sugar dissolves.

Transfer the fish to a clean plate and pour the soy sauce mixture over it, topping with scallion and ginger.

Heat 1-2 tbsp cooking oil until hot, then pour over the scallion to sizzle and enhance aroma.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens