Hakka Steamed Fish with Black Bean Sauce (客家豆豉蒸鱼)

客家豆豉蒸鱼 (Hakka Steamed Fish with Black Bean Sauce) is a classic dish in Hakka cuisine, known for its savory and aromatic flavors. This dish is simple to prepare and showcases the delicate taste of fresh fish combined with the umami richness of fermented black beans.

Hakka Steamed Fish with Black Bean Sauce (客家豆豉蒸鱼)

Ingredients

  • 4 fresh fish fillets
  • 3 tablespoons fermented black beans
  • 3 cloves garlic, minced
  • 1 red chili, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon cooking wine
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1/2 cup water
  • 1 green onion, chopped

Instructions

  1. Rinse the fish fillets and pat them dry with paper towels.
  2. Place the fish fillets on a heatproof dish suitable for steaming.
  3. In a small bowl, mash the fermented black beans with a fork.
  4. Spread the mashed black beans over the fish fillets.
  5. Evenly distribute the minced garlic and sliced red chili on top of the fish.
  6. In another bowl, mix together the soy sauce, cooking wine, sesame oil, sugar, and water.
  7. Pour the sauce mixture over the fish.
  8. Steam the fish over high heat for about 10-12 minutes, or until the fish is cooked through.
  9. Once the fish is cooked, remove it from the steamer and garnish with 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
Carbohydrates
5g
Protein
30g
Fat
12g

Supplies

Heatproof dish for steaming Steamer

Tools

Knife Cutting board Bowls Fork

Serving suggestions

Serve the Hakka Steamed Fish with Black Bean Sauce with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For the best flavor, use fresh fish and adjust the amount of chili according to your spice preference.

Cost

$15