Chinese Steamed Whole Fish With Fermented Black Beans and Garlic

One of the easiest and tastiest way to prepare fish. Chinese Steamed Whole Fish with Fermented Black Beans and Garlic as the name suggest is a steamed fish seasoned with oil infused with Asian aromatics.


Sometimes they say the easiest way to prepare fish is by simply frying it, well that is debatable as I find steaming them easier, all you need is a large wok to team your fish in, no fuss no enormous amounts of oil to reuse or to throw away. When in a hurry this is one of the dishes we prepare for dinner and its quite versatile too, you can throw any sauces like our recipe for today oil infused with garlic and black beans, giving the fish tons of umami.

Try this tested recipe, it’s so simple yet so good a recipe like this is a centre piece to many special occasion Chinese dinners but that does not mean you can’t have this on a regular basis.

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Chinese Steamed Whole Fish With Fermented Black Beans and Garlic

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 1 1x
  • Category: Main Course
  • Cuisine: Chinese

Description

Chinese Steamed Whole Fish with Fermented Black Beans and Garlic as the name suggest is a steamed fish seasoned with oil infused with Asian aromatics.

 



Ingredients

Scale
  • 1 whole white-fleshed fish, such as snapper or cod, scaled and gutted
  • 2 tbsp Chinese fermented black beans, roughly mashed and chopped
  • 6 stalks spring onions, chopped into 1-inch sections
  • 1 tbsp soy sauce
  • 1 bunch coriander, roughly chopped
  • 1 tsp red chilli flakes
  • 1 thumb sized ginger, julienned,
  • 1 head garlic, pounded and roughly chopped
  • salt
  • ground white pepper
  • 2 tbsp peanut oil

Instructions

  1. Season fish with salt and white pepper then place half of the ginger inside the cavity.
  2. Place fish in a heatproof plate lined with half of the spring onions used as a plate lining to prevent fish sticking from the plate.
  3. Prepare a wok or a large steamer then steam fish until cooked through, about 10 minutes.
  4. Remove fish and plate from the steamer and pour off any accumulated liquid into a bowl. Add the soy sauce into the bowl with liquid.
  5. Place fish in a clean serving platter, discard ginger and spring onions.
  6. Heat sauce pan or wok over high heat, add oil and swirl it around to coat wok. Add garlic and fermented black beans then cook while stirring until garlic is softened but not browned.
  7. Add chilli flakes, remaining spring onions and remaining ginger. Stir fry for 30 seconds then pour the accumulated liquid with soy sauce. Mix quickly until well combined, turn heat off.
  8. Spoon cooked sauce on top of the fish, garnish with chopped coriander then serve immediately.

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7 Responses

  1. That looks like from a top Cantonese restaurant! I love the whole fish prepared this way too.

  2. Sounds amazing. I love steamed whole fish, and fermented black beans pack a whole lot of flavor.

  3. Chef Mimi says:

    I absolutely adore fermented black beans, and I know they go so well with fish. what you’ve presented here is spectacular!

  4. Wow, this looks exquisite! Beautiful presentation and a wonderful use of aromatics.

  5. There’s nothing more dramatic than serving a whole fish at table. This looks terrific! And the flavorings in this are wonderful. Thanks!

  6. Just beautiful, Raymund — truly an exquisite presentation!

  7. suituapui says:

    That’s a beauty! Fish is best served steamed if it is fresh from the sea, so very sweet, so tasty!

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