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.

Beijing Style Steamed Fish with Black Bean Sauce (豉汁蒸鱼)

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

  1. Rinse the fish fillets and pat them dry with paper towels.
  2. Place the fish fillets on a heatproof plate that fits inside a steamer.
  3. 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.
  4. 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.
  5. Pour the black bean sauce over the fish fillets, spreading it evenly.
  6. Steam the fish over high heat for 10-12 minutes, or until the fish is cooked through.
  7. 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