Steamed Fish with Black Bean Sauce

Steamed Fish with Black Bean Sauce recipe videos

Steamed Fish with Black Bean Sauce is a classic Cantonese dish featuring tender fish fillets or whole fish steamed to perfection and topped with a savory, umami-rich sauce made from fermented black beans, garlic, ginger, and soy. It's a staple in Chinese cuisine, particularly in Guangdong province and Hong Kong, celebrated for its delicate texture and bold flavors.

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🍽️ Nutrition at a glance

This dish is high in protein and low in carbohydrates, providing essential nutrients like omega-3 fatty acids, vitamin D, and minerals such as selenium and phosphorus. A typical serving (about 150-200 grams of fish with sauce) ranges from 200 to 300 calories, depending on the fish type and oil used.

Nutrition breakdown

Calories	220 kcal
Protein	28 g
Carbs	8 g
Fat	8 g
Fiber	1 g
Sugar	2 g
Sodium	950 mg
Potassium	450 mg
Phosphorus	300 mg
Selenium	40 mcg
Vitamin B12	3.5 mcg
Vitamin D	2 mcg
Niacin (B3)	5 mg
Magnesium	40 mg
Iron	1.5 mg

Per 1 serving (approx. 250 g) · estimated, varies by recipe

💡 What's interesting

Culturally, steaming is a traditional Chinese cooking method that preserves the fish's natural flavor and nutrients, making it a symbol of health and simplicity in Cantonese dining. Nutritionally, the fermented black beans add probiotics and antioxidants, enhancing the dish's digestive benefits without heavy fats.