Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce Recipe

Name: Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time); 10 cm Japanese Leek (for topping); 2 tbsp Douchijiang; 2 tbsp Sake; 1 tbsp Soy sauce; 1 tsp Sugar; 1 thumb-sized piece Ginger (finely chopped); 1 clove Garlic (finely chopped); 5 cm Japanese leek (finely chopped); 1 Chile oil or Ichimi pepper (if desired); 2 head Bok choy; 3 tbsp Oil (vegetable, sesame, peanut, whatever you prefer)

Servings: persons

2 filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time)
10 cm Japanese Leek (for topping)
2 tbsp Douchijiang
2 tbsp Sake
1 tbsp Soy sauce
1 tsp Sugar
1 thumb-sized piece Ginger (finely chopped)
1 clove Garlic (finely chopped)
5 cm Japanese leek (finely chopped)
1 Chile oil or Ichimi pepper (if desired)
2 head Bok choy
3 tbsp Oil (vegetable, sesame, peanut, whatever you prefer)

1
Sprinkle salt onto the fish, and let sit for around 15 minutes.
2
Rinse off with water and dry well.
3
Combine the sauce ingredients.
4
Shave the white parts of the Japanese leek thinly, quickly soak in water, and dry well.
5
Cut the bok choy into quarters lengthwise and boil or steam in the microwave.
6
Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top.
7
Cover with plastic wrap, and microwave for 4-5 minutes at 450W.
8
Place the finishing oil in a small saucepan and heat until it starts to smoke.
9
Place the fish and remaining sauce from Step 3 on a plate with the bok choy from Step 2, and garnish the fish with the shredded leek.
10
Drizzle on the hot oil from Step 4 and it's finished.
11
I used Lee Kum Kee Spicy Black Bean Sauce in this recipe.
12
Recommended way to eat: Place the shredded fish and sauce over white rice, mix, and eat.
13
The rice that has soaked up juices from the fish is terrific.
14
An etiquette teacher might faint if she saw you eating it that way, but it is the style in Hong Kong.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time), 10 cm Japanese Leek (for topping), 2 tbsp Douchijiang, 2 tbsp Sake, and more.

Yes, Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce

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