Steamed Fish with Black Bean Sauce (豉汁蒸鱼)
豉汁蒸鱼 (Steamed Fish with Black Bean Sauce) is a classic dish in Fujian Cuisine, known for its delicate flavors and tender texture. The combination of savory black bean sauce and fresh fish creates a delicious and healthy meal.
Ingredients
- 1 whole fish (such as sea bass or snapper), cleaned and scaled
- 3 tablespoons fermented black beans
- 3 cloves garlic, minced
- 1 tablespoon ginger, julienned
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1/2 cup water
- 1 tablespoon cornstarch
Instructions
- Rinse the fish and pat dry with paper towels. Place the fish on a heatproof dish that will fit inside a steamer.
- In a small bowl, mash the fermented black beans with a fork. Add the minced garlic, ginger, green onions, soy sauce, Shaoxing wine, and sugar. Mix well.
- Pour the black bean sauce over the fish, spreading it evenly. Place the dish in a steamer over boiling water, cover, and steam for about 15-20 minutes, or until the fish is cooked through.
- In a small saucepan, bring the water to a boil. In a separate bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Gradually add the slurry to the boiling water, stirring constantly, until the sauce thickens.
- Pour the thickened sauce over the steamed fish. Garnish with additional sliced green onions, if desired.
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 dish
Tools
Knife Cutting board Bowl Saucepan
Serving suggestions
Serve the 豉汁蒸鱼 with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For the best results, choose a fresh fish with clear eyes and a mild, fresh scent. Adjust the steaming time based on the size and thickness of the fish.
Cost
$15