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steamed fish with black bean sauce

Steamed Fish with Black Bean Sauce

A classic Cantonese steamed fish with black bean sauce
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 people
Course: Main Course
Cuisine: Cantonese, Chinese
Ingredients Method

Ingredients
  

  • 2 fish filets striped bass or barramundi
  • 1 tsp sesame oil
  • 2 tsp garlic black bean paste
  • 1 tbsp ginger thinly sliced into matchsticks
  • 1 tbsp xiaoxing wine
  • 1 tsp sugar
  • 1 block silken tofu optional

Method
 

  1. Fill a steamer pot with water and heat on high heat until water is boiling.
  2. Mix together the black bean sauce: sesame oil, black bean paste, ginger, xiaoxing wine, and sugar. Set aside.
  3. Place fish filets on a small plate that can fit inside the steamer. Optional: add slices of silken tofu on the bottom of the plate. Then spread the sauce evenly onto the surface of the fish filets.
  4. Place the plate of fish onto the steamer basket. Close the lid and steam 8-10 minutes depending on thickness of fish. Check the fish after about 8 minutes. Poke the fish lightly to see its juices. The fish is done with the juices run clear.