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Steamed Fish with Black Bean Sauce (Steamed Version)
5 from 14 votes

Steamed Fish with Black Bean Sauce (Steamed Version)

Steamed Fish with Black Bean Sauce pairs firm white fish fillets with silken tofu and green beans, all steamed together and topped with a flavorful homemade black bean sauce. The sauce combines fermented black beans, garlic, Shaoxing wine, soy sauce, sugar, and oil for a savory and mildly sweet finish. The steaming method keeps the fish tender and infuses it with the sauce's rich umami.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Course: Main Course
Cuisine: Chinese

Ingredients

Sauce (or 4 to 6 tablespoons homemade black bean sauce)
  • 4 tablespoons fermented black beans
  • 4 cloves garlic , minced
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1 tablespoon vegetable oil
  • 2 teaspoons soy sauce or soy sauce, or tamari for a gluten-free option, light
  • 2 teaspoons sugar
Cook
  • 230 g (1/2-lbs) green beans
  • 1 block (16 oz / 450 g) tofu sliced, firm
  • 2 White fish fillets sea bass, cod, catfish, trout, etc, large pieces
  • 4 green onions , chopped
  • 1 ginger minced, thumb-sized piece
  • 4 tablespoons vegetable oil

Instructions

    Cup of Yum
  1. To prepare the steamer, bring a large pot of water to a boil.
  2. Rinse fermented black beans with tap water, drain, and transfer to a bowl. Use the back of a spoon to smash the beans. Add garlic, Shaoxing wine, light soy sauce, and sugar. Mix well. Or you can skip this step by using pre-made black bean sauce.
  3. Choose a plate that is big enough to hold all the fish fillets, can fit in your steamer, and has a bit depth so the juice from steaming won’t spill to the pot. Spread the tofu in the center, and spread green beans around the tofu without too much overlapping. Lightly sprinkle salt over the green beans and the tofu. Arrange the fish fillets on top of the tofu. Spread the black bean sauce evenly over the fish. Place the plate into the steamer with boiling water. Steam covered for 8 minutes, or until the fish is cooked through.
  4. Carefully transfer the plate onto the kitchen counter with your oven mitts on. If the plate is difficult to lift from the steamer, leave it there. Spread the ginger and and green onions onto the fish.
  5. Heat vegetable oil in a small saucepan until it just starts to smoke. Immediately pour the oil onto the fish fillets to cook the green onions and ginger. You should hear a vibrant sizzle.
  6. Transfer the fish, tofu, and green beans to serving plate, pour the remaining juice over.
  7. Serve warm as main.