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Hong Kong Steamed Fish with Fermented Black Beans
A classic Cantonese dish where a whole fish is steamed to perfection and topped with a savory sauce made from fermented black beans, garlic, ginger, and scallions, creating a delicate yet intensely flavorful experience.
đ§ Ingredienser
- 1 Whole fish(e.g., sea bass, snapper, tilapia, about 1.5 lbs, cleaned)
- 2 tbsp Fermented black beans (Douchi)(rinsed and lightly mashed)
- 2 cloves Garlic(minced)
- 1 inch piece Ginger(peeled and julienned)
- 2 Scallions(white parts cut into 2-inch lengths, green parts thinly sliced)
- 1 tbsp Shaoxing wine
- 2 tbsp Light soy sauce
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil(for drizzling)
- 0.5 tsp Salt(optional, for fish)
đšâđł Instruktioner
- 1
Rinse the fish inside and out and pat dry thoroughly. Make a few shallow diagonal cuts on both sides of the fish. Optionally, rub the fish with a little salt.
- 2
Place the white parts of the scallions and half of the julienned ginger inside the fish cavity and on top of the cuts.
- 3
In a small bowl, combine the rinsed and mashed fermented black beans, minced garlic, Shaoxing wine, and light soy sauce. Mix well.
- 4
Place the fish on a heatproof steaming plate. Spread the fermented black bean mixture evenly over the fish.
- 5
Prepare a steamer by bringing water to a boil in a wok or large pot with a steamer rack. Once steaming, carefully place the plate with the fish onto the rack. Cover and steam for 10-15 minutes, depending on the thickness of the fish, until it's cooked through and flakes easily.
đĄ Proffstips: The fish is cooked when the flesh is opaque and flakes easily with a fork. - 6
While the fish is steaming, heat the vegetable oil in a small saucepan until it's very hot (almost smoking).
- 7
Once the fish is cooked, carefully remove the plate from the steamer. Discard the steaming liquid if desired. Top the fish with the remaining julienned ginger, sliced green scallions, and drizzle with the hot vegetable oil. Drizzle with sesame oil.
đĄ Proffstips
- âUse the freshest fish possible for the best flavor and texture.
- âDon't overcook the fish; it should be tender and moist.
- âAdjust the amount of fermented black beans and garlic to your preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a few slices of dried tangerine peel (chen pi) to the black bean mixture for an extra layer of aroma.
- Some recipes include a touch of sugar in the black bean sauce to balance the saltiness.