Beijing Style Steamed Fish with Black Bean Sauce (豉汁蒸鱼)
豉汁蒸鱼 (Beijing Style Steamed Fish with Black Bean Sauce) is a classic dish in Beijing cuisine, known for its delicate flavors and tender texture. This dish is a perfect combination of fresh fish and savory black bean sauce, creating a delightful umami taste that is sure to impress your guests.
Ingredients
- 4 fresh fish fillets
- 3 tablespoons fermented black beans
- 2 cloves garlic, minced
- 1 tablespoon ginger, julienned
- 2 green onions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 tablespoon vegetable oil
Instructions
- Rinse the fish fillets and pat them dry with paper towels.
- Place the fish fillets on a heatproof plate that fits inside a steamer.
- In a small bowl, mix the fermented black beans, garlic, ginger, green onions, soy sauce, Shaoxing wine, sugar, cornstarch, and chicken broth to make the black bean sauce.
- Heat the vegetable oil in a small saucepan over medium heat, then add the black bean sauce mixture and cook for 2-3 minutes until the sauce thickens.
- Pour the black bean sauce over the fish fillets, spreading it evenly.
- Steam the fish over high heat for 10-12 minutes, or until the fish is cooked through.
- Once the fish is cooked, carefully remove it from the steamer and garnish with additional chopped green onions.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 5g
Supplies
Steamer Heatproof plate
Tools
Saucepan Small bowl
Serving suggestions
Serve the 豉汁蒸鱼 with steamed rice and a side of stir-fried vegetables for a complete and satisfying meal.
Tips & tricks
For the best results, use fresh and high-quality fish fillets, and adjust the steaming time based on the thickness of the fillets.
Cost
$20