Steamed Fish Fillet with Fermented Black Beans and Garlic豉汁蒜蓉蒸魚塊
A quick and flavorful steamed fish dish, featuring tender fish fillet infused with the pungent aroma of fermented black beans and fresh garlic. It's a staple in Cantonese cuisine, simple yet deeply satisfying.
01Ingredients
- 400g fish fillet (e.g., Cod, Tilapia)
- 1 tbsp fermented black beans (douchi)
- 3 cloves garlic, minced
- 2 tbsp ginger, julienned
- 2 stalks spring onions, julienned
- 1 red chili, sliced (optional)
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 0.5 tsp sugar
- 0.25 tsp white pepper
- 1 tsp cornstarch
- 2 tbsp peanut oil
- 2 tbsp water (for sauce)
Nutrition (per serving)156kcal
- Protein22.5g
- Carbs2.8g
- Fat6.9g
Fiber 0.2 gSodium 382 mg
02Steps
- Gently rinse fermented black beans and roughly chop them.
- Cut fish fillet into large pieces. Pat dry with paper towels.
- In a bowl, combine fish fillet with light soy sauce, Shaoxing wine, sugar, white pepper, and cornstarch. Marinate for 10 minutes.
- Heat peanut oil in a wok over medium heat. Add chopped fermented black beans, minced garlic, and half of the julienned ginger. Stir-fry for 1 minute until fragrant.
- Add water and light soy sauce to the wok, stir briefly to create a sauce. Remove from heat.
- Arrange marinated fish pieces in a shallow heatproof dish. Spoon the black bean and garlic sauce evenly over the fish.
- Steam over high heat for 8-10 minutes, or until fish is opaque and cooked through. Cooking time may vary based on thickness.
- Remove from steamer. Sprinkle remaining julienned ginger, spring onions, and sliced red chili (if using) over the fish.
- Heat the remaining peanut oil until smoking hot. Carefully pour the hot oil over the ginger and spring onions to release their aroma. Serve immediately.
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