Steamed Fish with Black Bean Sauce
A delicious and authentic cantonese and dim sum recipe for Steamed Fish with Black Bean Sauce, prepared with traditional seasonings and techniques.
Ingredients
- • 1 tablespoon fermented black beans
- • 2 teaspoons Shaoxing wine
- • 1 tablespoon oyster sauce
- • 2 teaspoons light soy sauce
- • 1 tablespoon minced ginger
- • 2 teaspoons sugar
- • 1/4 teaspoon salt
- • 2 teaspoons cornflour
- • 2 flounder fillets ((or other white fish such as branzino, cod, or halibut) (*Footnote 1))
- • 1 thumb ginger (, julienned)
- • 2 spring onions (, julienned)
- • 2 tablespoons vegetable oil
Preparation Steps
Combine the fermented black beans, Shaoxing wine, oyster sauce, light soy sauce, ginger, sugar, salt and cornflour. Stir to combine.
Select a plate that can hold the fish and can fit into your steamer (or wok, if using a wok in your steamer setup). Place the fish fillets into the plate with minimal overlap. Spread the black bean sauce evenly over the fish. Set up your steamer and bring the water to a boil. Place the plate into the steamer and steam covered for 5 minutes (*Footnote 2), or until the fish is cooked through.
Once cooked, transfer the fish onto a serving platter. Spread the ginger and spring onions over the fish.
Heat vegetable oil in a small saucepan until it shimmers. Test the oil by poking a piece of spring onions into it, it should sizzle and small bubbles rapidly rise up. Immediately pour the oil onto the fish fillets to cook the ginger and spring onions. You should hear a vibrant sizzle. Serve hot.