MENU

Steamed Fish with Black Bean Sauce Recipe

Touch Hearts to Rate
5 votes | 8044 views

This is one of the recipes I remember most fondly from my childhood. It's a Chinese dish, and I'm of Japanese heritage, so my mom used a large fish fillet as opposed to a whole fish. I know it's probably delicious both ways, but this is a bit easier on the eyes! Season the fish just before cooking...don't marinate...or the fish will lose it's juiciness.

Prep time:
Cook time:
Servings: 4-6
Tags:

Ingredients

Cost per serving $0.14 view details
  • Large fish fillet(s) 1 to 2.5 pounds (I used steelhead trout. Red snapper, sole or flounder would also work)
  • The amounts below are appropriate for 1 pound of fish, scale up if you prepare more
  • 1/2 plus 1/8 teaspoon salt
  • 2 teaspoons Chinese dried black beans (dul see)
  • 2 teaspoons minced garlic
  • 1/2 teaspoon sugar
  • 3/4 sesame oil
  • 3/4 teaspoon Shao Hsing rice cooking wine
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon finely shredded ginger
  • 1 scallion, shredded into 1.5 inch long pieces (green onion)
  • 1 tablespoon thin soy sauce
  • 2 tablespoons chopped cilantro

Directions

  1. Thoroughly rinse the fish in cold water and pat dry. Sprinkle 1/2 teaspoon salt over the outside of the fish.
  2. Rinse the black beans in several changes of cold water and drain them. In a small bowl, mash beans, garlic, and sugar with the back of a wooden spoon. Stir in sesame oil, rice wine, pepper, and 1/8 teaspoon salt.
  3. Mix all ingredients, except scallion and cilantro, and spread 1/3 of the mixture on the bottom of an 8 inch or other Pyrex or other heat proof dish. Place the fish in the dish, then cover the remaining 2/3 of the sauce. Top the fish with the scallions.
  4. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place dish into steamer, cover, and steam 5 minutes. Since I don't have a large steamer but do have a Wok, I created a steamer by putting four chopsticks into my wok, two parallel about 3 inches apart and the other two perpendicular to these also about 3 inches apart. Then I filled water up to just under the chopsticks and placed the dish on top of the chopsticks. This is a handy technique for steaming if you have a wok with a lid. Once the water was boiling I placed the fish in and steamed for 5 minutes.
  5. Turn off heat and let stand, covered, 4 minutes. Test fish for doneness by poking the thickest part with a fork or chopstick; flesh should flake. If not, resteam for 1 to 2 minutes or until fish just flakes.
  6. Sprinkle the chopped cilantro over the fish and serve. Spoon a spoonful of the sauce in the dish over the fist for optimal flavor.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Sep 23 »
Today - Sep 23
September 24 - 30
October 1 - 7
October 8 - 14
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 30g
Recipe makes 4 servings
Calories 60  
Calories from Fat 34 57%
Total Fat 3.8g 5%
Saturated Fat 0.34g 1%
Trans Fat 0.09g  
Cholesterol 9mg 3%
Sodium 239mg 10%
Potassium 111mg 3%
Total Carbs 3.11g 1%
Dietary Fiber 0.5g 2%
Sugars 0.76g 1%
Protein 3.45g 6%

Languages

Reviews

  • John Spottiswood
    January 11, 2010
    This is a classic Chinese recipe that always tastes wonderful. It's even more flavorful with a whole fish, but a bit more work.
    I've cooked/tasted this recipe!
    • Michele Grason
      June 24, 2010
      I used a jar of black bean sauce because I was in a hurry and it worked pretty well. I added the ginger, green onions, cilantro and sesame oil to the black bean sauce. Very flavorful!
      I've cooked/tasted this recipe!
      This is a variation

      Leave a review or comment