Steamed Fish with Black Bean Sauce
Delight in the savory, aromatic flavors of **Steamed Fish with Black Bean Sauce**, a classic Chinese dish that's light, elegant, and bursting with umami. This recipe features tender, flaky white fish fillets—such as cod, snapper, or tilapia—perfectly steamed to retain their natural sweetness and topped with a bold, fragrant sauce made from fermented black beans, garlic, ginger, and soy sauce. A drizzle of sizzling hot oil over fresh scallions finishes the dish with a vibrant aroma and irresistible sheen. Ready in just 25 minutes, this quick and healthy recipe is ideal for weeknight dinners or special occasions. Serve it over steamed jasmine rice or alongside sautéed greens for a wholesome, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 2 pieces white fish fillets (such as cod, snapper, or tilapia)
- 2 tablespoons fermented black beans
- 3 cloves garlic, minced
- 1 thumb-sized piece ginger, julienned
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice wine (such as Shaoxing wine)
- 1 teaspoon sugar
- 2 stalks scallions, chopped
- 1 tablespoon vegetable oil
- 2 sprigs fresh cilantro (optional, for garnish)
Instructions
Rinse the fermented black beans under running water to reduce their saltiness, then finely chop them.
In a small bowl, mix the chopped black beans with minced garlic, julienned ginger, soy sauce, sesame oil, rice wine, and sugar. Stir until the sugar is dissolved and set aside.
Pat the fish fillets dry with paper towels and place them on a heatproof plate or dish that will fit inside your steamer.
Spread the black bean sauce mixture evenly over the fish fillets.
Prepare a steamer by bringing about 2 inches of water to a boil in a wok or large pot. Place a steaming rack inside, ensuring the plate of fish will sit above the water level.
Carefully place the plate of fish on the steaming rack. Cover the wok or pot with a lid and steam over medium-high heat for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish is steaming, heat 1 tablespoon of vegetable oil in a small saucepan until hot but not smoking.
Once the fish is done, carefully remove the plate from the steamer and sprinkle the fish with chopped scallions.
Drizzle the hot oil over the fish and scallions to slightly cook and release their aroma.
Garnish with fresh cilantro, if desired, and serve immediately with steamed rice or sautéed greens.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3279 mg | 143% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 5.3 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1167 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
