Have you ever dived fork-first into a plate of tender, juicy fish, only to be hit with a symphony of flavors that dance like a festival on your taste buds? Let me tell you about this unbeatable steamed whole fish with black bean sauce—it’s a game changer.
Preparing Steamed Fish with Black Bean Sauce is a labor of love, but every second spent with the tender sea bass, the fermented black beans, and the fragrant ginger and garlic is worth it. Of all the fish I know, the sea bass is one of the most friendly for this kind of treatment.
All the flavors work together beautifully: the soy sauce, the rice wine, the pinch of sugar, and just the right amount of Bland Bean Sauce make a coherent ensemble I like to think of as ‘The Big Happy.’ And the ensemble is worth a great deal: the sea bass is a good source of protein, the beans are a great source of fiber, and ginger and garlic have health benefits that, in a long list, encompass antioxidant properties.
Ingredients
- Black Beans: A source of protein and fiber, these fermented beans add umami depth and savory richness to dishes.
- Ginger: Known for its anti-inflammatory properties, ginger provides a warm and spicy fragrance that complements seafood.
- Garlic: Rich in antioxidants, garlic enhances flavor with its pungent and aromatic profile.
- Scallions: These offer a mild onion flavor, enhancing freshness and adding a slight crunch to the dish.
- Fish: A lean protein source, fish is rich in omega-3 fatty acids, crucial for heart health.
Ingredient Quantities
- 1 whole fish (about 1.5 pounds), cleaned and scaled (such as sea bass or tilapia)
- 2 tablespoons fermented black beans, rinsed and roughly chopped
- 2 tablespoons vegetable oil
- 2 teaspoons ginger, julienned
- 2 garlic cloves, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sugar
- 3 scallions, julienned
- Fresh cilantro leaves, for garnish
- 1 red chili, thinly sliced (optional, for garnish)
- Salt, to taste
- Freshly ground white pepper, to taste
How to Make this
1. Wash the fish in cold water and dry it with paper towels. Where necessary, lightly season inside and out with salt and white pepper.
2. Place a heatproof dish that fits into your steamer, and lay the fish on it. Set the dish aside.
3. In a small bowl, combine the fermented black beans, soy sauce, rice wine, and sugar. Mix well and set aside.
4. Heat the vegetable oil in a small pan over medium heat. Add the ginger and garlic, sauté until fragrant but not browned, about 30 seconds.
5. Pour the black bean mixture into the pan with the ginger and garlic. Stir well and cook for an additional minute. Remove from heat.
6. Pour the black bean sauce evenly over the fish on the platter.
7. Get a large pot or wok of water to a rolling boil. It is important that the water level is lower than the base of the steamer.
8. Place the fish in the steamer carefully, and cover it. Steam the fish over high heat for about 10-12 minutes, or until the fish flakes easily with a fork.
9. When cooking is done, take the dish out of the steamer with care. Distribute the scallions, cut into matchsticks, and the cilantro leaves over the fish.
10. Before serving, you may optionally garnish with slices of red chili. Serve hot and, if desired, accompany with steamed rice.
Equipment Needed
1. Cutting board
2. Knife
3. Small bowl
4. Paper towels
5. Heatproof dish
6. Steamer
7. Small pan
8. Spatula or spoon (for stirring)
9. Large pot or wok (for boiling water)
10. Tongs or heat-resistant gloves (for removing dish from steamer)
FAQ
- Can I use fillets instead of a whole fish?Certainly, fish fillets may be used; however, the steaming time must be changed to reflect the cooking properties of any given fillet. A fillet cooks faster than a whole fish. All of these recipes render delectable entrees.
- What type of fish is best for steaming?White-fleshed fish with a mild flavor, such as sea bass or tilapia, are good for steaming.
- Do I need to rinse the black beans?Certainly, wash them first to eliminate surplus salt, and then chop them coarsely before employing them in your recipe.
- Can I use a different type of oil?Certainly! Any non-reactive oil, such as canola, peanut, or olive oil, can be subbed in for vegetable oil.
- Is rice wine the same as rice wine vinegar?Rice wine is an alcoholic beverage used in cooking; rice wine vinegar is acidic. For this recipe, use rice wine or dry sherry.
- Can I omit the chili?The chili is indeed an optional ingredient and is only used as a garnish. If you prefer a dish that is not so spicy, feel free to leave it out.
- How do I know when the fish is done steaming?When the fish flakes easily with a fork, the flesh is opaque all the way through, and you cannot see any translucent bits, then it is done. If the fish is thicker than 1 1/2 inches, check the center with the fork. Do not use too much force; if it resists, give the fish a little more time.
Steamed Fish Black Bean Sauce Recipe Substitutions and Variations
You can use any firm white fish, such as snapper or cod, instead of sea bass or tilapia.
If you don’t have fermented black beans, you can substitute black bean sauce or hoisin sauce for a similar flavor.
The rice wine or dry sherry can be substituted with sake or dry white wine.
If white pepper cannot be found, freshly ground black pepper may be substituted.
Should you choose not to sweeten with sugar, honey or a small amount of maple syrup can be substituted.
Pro Tips
1. Prepare the Fish: Make sure to pat the fish completely dry with paper towels before seasoning and cooking. This helps achieve a better texture and ensures the flavors from the seasonings and sauce adhere well.
2. Avoid Overcooking: To prevent overcooking, check the fish for doneness after 8-10 minutes of steaming. The fish should flake easily with a fork and still be moist. Exact timing can depend on the thickness of the fish.
3. Customize the Sauce: Adjust the level of sweetness and saltiness in the sauce to your taste by tweaking the amount of sugar and soy sauce. Consider adding a dash of white pepper to the sauce for extra depth of flavor.
4. Infuse Flavor: For an extra kick, add a few slices of the red chili to the black bean sauce while cooking. This will infuse the sauce with a subtle heat without overwhelming the dish.
5. Final Touches: Just before serving, you can flash heat about a tablespoon of vegetable oil until very hot and pour it over the fish garnished with scallions and cilantro. This will release the aromatics’ fragrance and give the dish a glossy finish.
Steamed Fish Black Bean Sauce Recipe
My favorite Steamed Fish Black Bean Sauce Recipe
Equipment Needed:
1. Cutting board
2. Knife
3. Small bowl
4. Paper towels
5. Heatproof dish
6. Steamer
7. Small pan
8. Spatula or spoon (for stirring)
9. Large pot or wok (for boiling water)
10. Tongs or heat-resistant gloves (for removing dish from steamer)
Ingredients:
- 1 whole fish (about 1.5 pounds), cleaned and scaled (such as sea bass or tilapia)
- 2 tablespoons fermented black beans, rinsed and roughly chopped
- 2 tablespoons vegetable oil
- 2 teaspoons ginger, julienned
- 2 garlic cloves, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sugar
- 3 scallions, julienned
- Fresh cilantro leaves, for garnish
- 1 red chili, thinly sliced (optional, for garnish)
- Salt, to taste
- Freshly ground white pepper, to taste
Instructions:
1. Wash the fish in cold water and dry it with paper towels. Where necessary, lightly season inside and out with salt and white pepper.
2. Place a heatproof dish that fits into your steamer, and lay the fish on it. Set the dish aside.
3. In a small bowl, combine the fermented black beans, soy sauce, rice wine, and sugar. Mix well and set aside.
4. Heat the vegetable oil in a small pan over medium heat. Add the ginger and garlic, sauté until fragrant but not browned, about 30 seconds.
5. Pour the black bean mixture into the pan with the ginger and garlic. Stir well and cook for an additional minute. Remove from heat.
6. Pour the black bean sauce evenly over the fish on the platter.
7. Get a large pot or wok of water to a rolling boil. It is important that the water level is lower than the base of the steamer.
8. Place the fish in the steamer carefully, and cover it. Steam the fish over high heat for about 10-12 minutes, or until the fish flakes easily with a fork.
9. When cooking is done, take the dish out of the steamer with care. Distribute the scallions, cut into matchsticks, and the cilantro leaves over the fish.
10. Before serving, you may optionally garnish with slices of red chili. Serve hot and, if desired, accompany with steamed rice.
