Steamed Sea Bass with Black Bean Sauce
Delight your taste buds with the delicate flavors of Steamed Sea Bass with Black Bean Sauce, a classic Chinese-inspired dish that’s as healthy as it is delicious. This recipe showcases tender sea bass fillets infused with the bold, umami-rich notes of fermented black bean paste, complemented by aromatic ginger, garlic, and a hint of sesame oil. Perfectly steamed to preserve the fish's natural succulence, the fillets are then garnished with fresh scallions and optional red chili for a pop of color and heat. Ready in just 30 minutes, this nutrient-packed, gluten-free dish pairs beautifully with steamed white rice or sautéed greens, making it an ideal weeknight meal or refined centerpiece for a dinner party. Enjoy restaurant-quality seafood in the comfort of your own kitchen!
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Recipe Information
Ingredients
- 2 pieces (about 6-8 oz each) sea bass fillets
- 2 tablespoons black bean paste
- 1 tablespoon (finely julienned) ginger
- 3 cloves (minced) garlic
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon sugar
- 2 stalks (finely sliced) scallions
- 1 small (thinly sliced, optional) red chili
- 2 tablespoons water
- 0.25 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
Rinse the sea bass fillets under cold water and pat dry with a paper towel. Sprinkle each fillet with salt and white pepper on both sides, then set them aside.
In a small bowl, combine the black bean paste, soy sauce, sesame oil, sugar, and 2 tablespoons of water. Mix well to create a smooth sauce.
Prepare a steamer setup: fill a large pot or wok with about 2 inches of water, and bring the water to a boil. Place a steaming rack or bamboo steamer inside the pot.
Place the sea bass fillets on a heat-proof plate that will fit inside your steamer. Scatter half of the julienned ginger and minced garlic evenly over the fish.
Spoon the black bean sauce over the fillets, ensuring they are well-covered. Scatter the remaining ginger and garlic on top.
Carefully place the plate with the sea bass into the steamer. Cover with a lid and steam over medium-high heat for 10-12 minutes, or until the fish flakes easily with a fork.
While the fish is steaming, heat a small pan over medium heat and lightly toast the sliced red chili (if using) until fragrant. This will enhance its flavor.
Once the fish is fully cooked, carefully remove the plate from the steamer. Garnish the fish with the sliced scallions and toasted red chili.
Serve the steamed sea bass immediately with steamed white rice or sautéed greens for a complete meal.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.4 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 19.8 mcg | 99% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 859 mg | 18% | |
*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.
