Cantonese Steamed Fish with Black Bean and Chili recipe - ingredients, nutrition and when to eat it
This Cantonese-style steamed fish is made by topping white fish with fermented black beans, chili, and garlic, then steaming it until tender and moist.
This Cantonese-style steamed fish is made by topping white fish with fermented black beans, chili, and garlic, then steaming it until tender and moist. The savory fish pairs well with rice, with a salty, peppery seasoning soaking into every bite. It’s a lovely choice for lunch or dinner when you’re in the mood for a light, clean-tasting fish dish.
Chinese · 25 minutes to cook
Tips: Adjust the steaming time to the thickness of the fish. If the fillets are thick, steam them for 2–3 minutes longer.
Tips: Fermented black beans can be quite salty, so add the soy sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- Cod — 180 g
- Fermented Black Beans (Douchi) — 1 Tbsp
- Green onion — 10 g
- Garlic — 2 pc
- Ginger — 5 g
- Cheongyang chili pepper — 0.5 pc
- Soy sauce — 1 tsp
- Shaoxing wine — 1 tsp
- Sesame oil — 1 tsp
- Water — 1 Tbsp