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Steamed Fish with Black Bean Sauce Recipe

Chinese · Main course · 22 min total

A classic Cantonese dish featuring tender white fish fillets steamed with a savory, aromatic black bean sauce. Quick and easy, perfect for a healthy weeknight dinner.

Ingredients

• 4 white fish fillets (such as cod or tilapia), about 6 oz each
• 2 tablespoons fermented black beans, rinsed and chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 2 green onions, sliced into thin strips
• 1 fresh red chili, sliced (optional)

Instructions

1. Rinse the fish fillets and pat dry with paper towels. Place them on a heatproof plate that fits in your steamer.
2. In a small bowl, combine the chopped black beans, garlic, ginger, soy sauce, oyster sauce, sugar, Shaoxing wine, and sesame oil. Stir to make the sauce.
3. Spoon the sauce evenly over the fish fillets. Let marinate for 10 minutes.
4. Bring water to a boil in a steamer or a wok with a steaming rack. Place the plate with fish in the steamer, cover, and steam over high heat for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
5. Carefully remove the plate from the steamer. In a small saucepan, heat the vegetable oil until shimmering. Pour the hot oil over the fish (this sizzles and enhances flavor).
6. Garnish with green onion strips and red chili slices if using. Serve immediately with steamed rice.

Tips

• Use a bamboo steamer for best results; line it with parchment paper if needed.
• Do not over-steam; fish should be just cooked through to remain tender.
• Adjust the amount of black beans to taste; they are salty, so go easy on additional salt.

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