Steamed Fish with Fermented Black Bean Sauce recipe - ingredients, nutrition and when to eat it
A Cantonese dish of white fish steamed until tender with fermented black beans and ginger.
A Cantonese dish of white fish steamed until tender with fermented black beans and ginger. The savory, fragrant sauce complements the mild fish, making it a lovely match for warm rice at lunch or dinner.
Chinese · 25 minutes to cook
Tips: Adjust the steaming time by a minute or two depending on the thickness of the fish. Overcooking can make it dry.
Tips: Fermented black beans are salty, so start with a little soy sauce and taste before adding more.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cod — 180 g
- Fermented black beans (douchi) — 1 Tbsp
- Ginger — 1 tsp
- Green onion — 10 g
- Soy sauce — 1 tsp
- Cooking sake — 1 tsp
- Sesame oil — 0.5 tsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp