Steamed Fish With Black Bean And Chilli Sauce Recipes

CANTONESE STEAMED FISH

Steps:

• Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
• Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
• Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
• Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
• Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
• Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
• To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!

STEAMED FISH WITH BLACK BEAN SAUCE (STEAMED VERSION)

Steps:

• To prepare the steamer, bring a large pot of water to a boil.
• Rinse fermented black beans with tap water, drain, and transfer to a bowl. Use the back of a spoon to smash the beans. Add garlic, Shaoxing wine, light soy sauce, and sugar. Mix well. Or you can skip this step by using pre-made black bean sauce.
• Choose a plate that is big enough to hold all the fish fillets, can fit in your steamer, and has a bit depth so the juice from steaming won't spill to the pot. Spread the tofu in the center, and spread green beans around the tofu without too much overlapping. Lightly sprinkle salt over the green beans and the tofu. Arrange the fish fillets on top of the tofu. Spread the black bean sauce evenly over the fish. Place the plate into the steamer with boiling water. Steam covered for 8 minutes, or until the fish is cooked through.
• Carefully transfer the plate onto the kitchen counter with your oven mitts on. If the plate is difficult to lift from the steamer, leave it there. Spread the ginger and and green onions onto the fish.
• Heat vegetable oil in a small saucepan until it just starts to smoke. Immediately pour the oil onto the fish fillets to cook the green onions and ginger. You should hear a vibrant sizzle.
• Transfer the fish, tofu, and green beans to serving plate, pour the remaining juice over.
• Serve warm as main.

STEAMED SEA BASS WITH BLACK BEAN SAUCE

Steps:

• Wash the fish in cold running water. Pat dry with kitchen paper, then slash 3-4 slits into the skin on both sides. Season all over with salt and ground white pepper. Place ginger slices in the slits of the fish and inside the cavity.
• Place the fish on a plate that fits inside your wok. In your wok place a pudding bowl upside down and pour water to come halfway up. Place the wok on the heat and bring the water to a boil.
• Pour the rice wine over the fish, put the plate onto the upside-down bowl and place the lid of the wok on top. Steam on high heat for 8-9 mins, then leave to rest.
• While the fish is cooking, make the black bean sauce. Add the groundnut oil to a hot wok or frying pan. When it starts to smoke, add the garlic, ginger and beans (or use 100g ready-made black bean sauce) and stir-fry for a few secs. Add the rice wine, sesame oil and light soy sauce, then bring to the bubble.
• Carefully remove the fish (you can keep it on the plate that you cooked it on). Garnish with the spring onions and coriander, then drizzle over the black bean sauce and serve with rice.

STEAMED FISH WITH BLACK BEAN SAUCE

Steps:

• If using a whole fish, make 3 deep diagonal slashes on each side of the fish.
• Chop the black beans; place half of the black beans, scallions, and ginger on a heat-proof plate that can be used in the steamer; place the fish on top.
• Sprinkle fish with the sugar, then pour the sherry or rice wine, soy sauce and oil on top; cover the fish with remaining black beans, scallions and ginger.
• For steaming I use my electric wok and place 2 chopsticks next to each other in one direction and 2 more next to each other in the opposite direction, creating a platform.
• Place the plate of fish on top of the steamer, over briskly boiling water, cover and steam 10 minutes for thick fillets, 20 minutes for whole fish and less than 10 minutes for thinner fillets.
• fish is finished when fillets flake easily or when a chopstick will easily pierce the gill area on whole fish.
• Remove to a platter and garnish with cilantro.
• Serve over steamed jasmine rice and make sure to spoon the black bean sauce over the whole thing; YUM.

STEAMED FISH WITH BLACK BEAN SAUCE (豉汁蒸魚)

Steps:

• Cut the ginger into thin strips, then set aside for later.
• Marinate the fish with the black bean sauce, chicken bouillon powder, sugar, salt and oil for a minimum of 20 minutes.
• Set up the steamer and spread the ginger on top. Put the dish in to cook on high heat for 50 minutes or until cooked.Pro Tip: If you poke a chopstick through and it comes out slightly flaky and the color isn't translucent, it's ready.
• Serve immediately as is!