Steamed Ling Cod with Preserved Black Beans豆豉蒸鱈魚
A light and flavorful dish featuring tender steamed Ling Cod, infused with the savory aroma of fermented black beans, ginger, and scallions.
01Ingredients
- 500g Ling Cod fillet
- 2 tbsp fermented black beans, rinsed and roughly chopped
- 20g ginger, julienned
- 2 stalks spring onions, julienned (for garnish)
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine
- 0.5 tsp sugar
- Pinch of white pepper
- 1 tsp cornstarch
- 2 tbsp vegetable oil
Nutrition (per serving)268kcal
- Protein35.2g
- Carbs3.1g
- Fat12.8g
Fiber 0.3 gSodium 582 mg
02Steps
- Pat the Ling Cod fillet dry with paper towels. Rub lightly with salt and white pepper. Place on a heatproof dish.
- In a small bowl, combine the rinsed black beans, some of the julienned ginger, light soy sauce, Shaoxing wine, sugar, and cornstarch. Mix well.
- Spoon the black bean mixture evenly over the fish fillet.
- Bring water to a boil in a steamer. Once boiling, place the dish with the fish into the steamer. Steam for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
- Once steamed, carefully remove the dish. Garnish with the remaining julienned ginger and spring onions. Heat vegetable oil in a small pan until smoking hot, then carefully pour it over the ginger and scallions to sizzle and release their aroma. Serve immediately.
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