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.
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
- Rinse the fish fillets and pat them dry with paper towels.
- Place the fish fillets on a heatproof dish suitable for steaming.
- In a small bowl, mash the fermented black beans with a fork.
- Spread the mashed black beans over the fish fillets.
- Evenly distribute the minced garlic and sliced red chili on top of the fish.
- In another bowl, mix together the soy sauce, cooking wine, sesame oil, sugar, and water.
- Pour the sauce mixture over the fish.
- Steam the fish over high heat for about 10-12 minutes, or until the fish is cooked through.
- 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