Steamed Fish Head with Black Bean Sauce (豆豉蒸鱼头)
豆豉蒸鱼头 (Steamed Fish Head with Black Bean Sauce) is a classic dish in Jiangsu Cuisine, known for its delicate flavors and tender texture. This dish is perfect for seafood lovers and those who enjoy the umami taste of black bean sauce.
Ingredients
- 1 fish head (such as snapper or sea bass)
- 3 tablespoons fermented black beans
- 2 cloves garlic, minced
- 1 red chili, sliced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 green onion, chopped
- 1 teaspoon sesame oil
- 1 teaspoon ginger, julienned
- 1/2 cup water
Instructions
- Rinse the fish head and pat dry with paper towels.
- Place the fish head on a heatproof plate that fits inside a steamer.
- In a small bowl, mix together the fermented black beans, garlic, red chili, soy sauce, Shaoxing wine, sugar, cornstarch, and vegetable oil.
- Spread the black bean sauce mixture evenly over the fish head.
- Sprinkle the green onion, sesame oil, and ginger on top of the fish head.
- Pour the water into the steamer and bring it to a boil. Carefully place the plate with the fish head into the steamer.
- Cover the steamer and steam the fish head for about 15-20 minutes, or until the fish is cooked through.
- Once done, carefully remove the plate from the steamer and serve the steamed fish head hot.
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
Heatproof plate Steamer
Tools
Knife Cutting board Bowl Small plate
Serving suggestions
Serve the 豆豉蒸鱼头 with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For the best flavor, use a fresh fish head and adjust the steaming time based on the size and thickness of the fish head.
Cost
$15