Steamed Fish in Black Bean Sauce II Recipe

Name: Steamed Fish in Black Bean Sauce II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: about 1 lb firm white fish, cut into 4 inch chunks (I love rock fish for this); 1 shallot, chopped; 1 red chili, chopped (optional); 3 garlic cloves, chopped; 12 inch knob ginger, chopped; 3 tablespoons fermented black beans, rinsed and drained; 2 tablespoons sugar; 1 teaspoon sesame oil; ⅓ cup stock (fish, veggie or chicken); ⅓ cup Chinese wine; ½ cup cilantro leaf; 2 green onions, chopped; peanut oil

Servings: persons

about 1 lb firm white fish, cut into 4 inch chunks (I love rock fish for this)
1 shallot, chopped
1 red chili, chopped (optional)
3 garlic cloves, chopped
12 inch knob ginger, chopped
3 tablespoons fermented black beans, rinsed and drained
2 tablespoons sugar
1 teaspoon sesame oil
⅓ cup stock (fish, veggie or chicken)
⅓ cup Chinese wine
½ cup cilantro leaf
2 green onions, chopped
peanut oil

1
Mince together the shallot or yellow onion, chili (if using), garlic and ginger.
2
In a small bowl, combine fermented black beans, sugar, soy and sesame oil and stock.
3
Mash beans with the back of a spoon to soften and break down.
4
In a saute pan with a tight fitting lid, over medium heat, saute shallot/garlic mixture in a small amount of oil for 2-3 mins or until translucent.
5
Add the black bean mixture and cook, stirring frequently, until thickened.
6
Add the wine and half the cilantro.
7
Place the fish on top of the sauce and cover the pan with the lid.
8
Cook until fish flakes easily.
9
Top with the remaining cilantro and green onion and serve over rice or quinoa.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: about 1 lb firm white fish, cut into 4 inch chunks (I love rock fish for this), 1 shallot, chopped, 1 red chili, chopped (optional), 3 garlic cloves, chopped, and more.

Yes, Steamed Fish in Black Bean Sauce II 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.

That's it — enjoy your meal!

Steamed Fish in Black Bean Sauce II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions