Steam Fish With Black Bean Sauce: A Quick, Delicious Dish

Steamed fish with black bean sauce is a traditional Chinese dish that is both delicious and healthy. It is a popular dish among the Cantonese and is usually served during Chinese New Year celebrations or when entertaining business partners. The dish consists of a whole fish or fish fillets steamed with a soy sauce-based seasoning and a variety of herbs and spices. The black bean sauce, made from fermented black soybeans, is the star of the dish, adding a savoury and umami flavour to the fish. This sauce can be made from scratch or store-bought, and when paired with the right type of fish, results in a tender, flaky, and juicy dish.

Choosing the right fish

When selecting your fish, opt for a firm, white fillet. Black cod, also known as sable fish, is an excellent choice as it is tender, oily, and flaky. It is also quite forgiving, making it a good option if you are new to cooking fish. Other options include ling cod, sea bass, or tilapia.

If you are using fish steaks, keep in mind that the bones and skin will add moisture and flavour to the sauce. However, if steaks are not available, you can use fillets instead. Just be sure to reduce the cooking time, as fillets will cook faster than steaks.

For those who prefer to eat fish without the head and tail, fillets are a good option. In the US, fish fillets are more commonly available than whole fish. If you are using fillets, choose a firm, white fillet such as Chilean sea bass.

When purchasing your fish, look for the freshest fish possible. Steaming requires very fresh fish, and fillets are generally not as fresh as freshly caught whole fish.

Preparing the black bean sauce

To make the sauce from scratch, start by rinsing the fermented black beans with tap water. Drain the beans and transfer them to a bowl. Use the back of a spoon to smash the beans. Next, add your aromatics. For a basic black bean sauce recipe, you'll need to add garlic, some sesame oil, and sugar, blending it into a paste. You can also add dried tangerine peel to the mix for an extra kick of flavour. If you're using pre-made salted black bean paste, simply mix it with sugar and sesame oil. Remember to test the saltiness of the paste, as you may not need to add any additional salt.

Once your sauce is ready, spread it evenly over the surface of the fish.

Preparing the steamer

Firstly, choose a suitable pot or wok for steaming. Ensure that you have a steamer rack or metal steaming rack that fits inside your pot or wok. If you don't have a steamer rack, you can use a bowl, but make sure it's not too tall that it touches the plate or too small that the plate won't balance. Place the steaming rack inside the pot or wok, and fill it with water. The water level should be below the steaming rack to prevent the boiling water from spilling onto the plate.

Next, select a plate that is big enough to hold the fish and can fit inside your steamer. The plate should have a bit of depth to catch the sauce and juices from the fish. Place the plate on top of the steaming rack. If you are using a bowl instead of a steaming rack, you may need to place a pair of chopsticks or a metal spoon on the bowl to support the plate and lift it higher above the water.

Now, it's time to prepare the ingredients that will go on the fish. Finely chop or mince the black beans into little pieces. You can also use a mortar and pestle to blend them into a paste. Mince or slice the ginger, and chop or mince the garlic. If you are using whole green onions, cut them into sections, keeping the white and green parts separate. You can also use only the white sections of the green onions to place on the plate before putting the fish on top, which creates a gap between the plate and the fish for better steam circulation.

Once you have prepared the ingredients, it's time to assemble the dish. Place the fish on the plate, and if using whole fish, insert some ginger slices into the belly. You can also cut a few slits on the surface of the fish and insert some julienned ginger there. For fish fillets, you can tuck the ginger under and over the fish. Spread the black bean sauce or paste evenly over the top of the fish. If using, sprinkle the white sections of the green onions onto the plate before placing the fish on top.

Finally, bring the water in the pot or wok to a boil. Cover the wok or pot with a lid and wait until the water is boiling vigorously. Once the water is boiling, place the plate of fish on the steamer rack. Cover immediately and start steaming. Use medium to high heat to generate enough steam to cook the fish thoroughly. The steaming time will depend on the size and thickness of your fish. For a whole fish weighing between 500g and 1kg, steam for about 8-12 minutes. For thick fillets, steam for around 10 minutes, and for thinner fillets, steam for less than 10 minutes.

Steaming the fish

Next, you'll want to prepare the fish. If you are using a whole fish, clean and gut it, removing all the dirt and blood, especially from the belly of the fish. Rinse the fish with boiling water to remove any fishy smell. You can then insert slices of ginger into the belly of the fish, and cut a few slits on the surface to insert some julienned ginger. If using fish fillets, you can tuck the ginger under and over the fish.

Now, it's time to add the black bean sauce. If using ready-made salted black bean paste, simply mix it with sugar and sesame oil. If using whole black beans, soak them in water and then blend them with garlic, sesame oil, and sugar to form a paste. Spread the black bean paste evenly over the top surface of the fish.

Place the fish on a plate that fits inside your steamer, ensuring the plate is lifted high enough so that the boiling water won't dilute the sauce. You can place the white sections of scallions or a pair of chopsticks on the plate first to create a platform for the fish, allowing the steam to circulate better.

Cover the wok and wait for the water to boil. Once boiling, put the plate of fish on the steamer rack, cover, and start steaming. For a fish weighing around 500g, steam for about 8 minutes. For a bigger fish, closer to 1kg, steam for around 10 minutes. Check that the fish is cooked by inserting a fork or chopstick; the flesh should flake easily when it's done.

Remove the fish from the steamer and transfer it to a serving plate. Discard any water released by the fish on the plate, as it will have a fishy smell.

Finishing touches

Once you have steamed the fish, garnishing is the final step to elevate the dish. The most common garnishes for this dish are chopped green onions or scallions, red chilli, and fresh cilantro leaves.

To garnish with green onions, cut the green section of the scallion into fine threads and place them on top of the fish. For red chilli, chop and scatter them over the fish. For cilantro, simply tear off the leaves and sprinkle them over the dish.

For an extra kick of flavour, heat up some cooking oil in a small pan until it is very hot. Drizzle the hot oil over the fish, especially the green onions, to release their aroma. Be careful of the sizzling oil!

Finally, a splash of light soy sauce around the fish will complete the dish.

Frequently asked questions