Yunnan-style Steamed Fish with Black Bean Sauce (云南豆豉蒸鱼)

云南豆豉蒸鱼 (Yunnan-style Steamed Fish with Black Bean Sauce) is a classic dish from Yunnan Cuisine, known for its bold flavors and fresh ingredients. This dish features tender steamed fish topped with a savory black bean sauce, creating a delightful combination of textures and tastes.

Yunnan-style Steamed Fish with Black Bean Sauce (云南豆豉蒸鱼)

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 rice wine
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Rinse the fish fillets and pat dry with paper towels.
  2. Place the fish on a heatproof dish and set aside.
  3. In a small bowl, mash the fermented black beans with a fork.
  4. Heat a small amount of oil in a pan over medium heat, then add the garlic, ginger, and green onions. Cook until fragrant.
  5. Add the mashed black beans, soy sauce, rice wine, sugar, sesame oil, and chicken broth to the pan. Stir to combine.
  6. In a separate bowl, mix the cornstarch and water to create a slurry. Add the slurry to the pan and cook until the sauce thickens.
  7. Pour the black bean sauce over the fish fillets.
  8. Prepare a steamer and steam the fish for about 10-12 minutes, or until cooked through.
  9. Serve the steamed fish hot, garnished with additional 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

Heatproof dish Steamer

Tools

Knife Pan Bowl Fork

Serving suggestions

Serve the steamed fish with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For the best flavor, use fresh and high-quality fish fillets for this dish.

Cost

$20