{"id":21859,"date":"2019-04-18T21:55:07","date_gmt":"2019-04-18T13:55:07","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=21859"},"modified":"2024-03-07T16:05:47","modified_gmt":"2024-03-07T08:05:47","slug":"fish-with-black-bean-sauce","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/fish-with-black-bean-sauce\/","title":{"rendered":"Fish with black bean sauce – traditional steamed fish recipe"},"content":{"rendered":"\n

Steamed fish with black bean sauce \u6e05\u84b8\u8c46\u8c49\u9b5a<\/strong> is a traditional Chinese style cuisine popular among the Cantonese. Black bean (douchi, \u8c46\u8c49) is a fermented bean with a concentrated savory flavor. It is also the main ingredient for steamed spareribs with black bean sauce<\/a> and black bean chicken<\/a>, the other related Chinese recipes on this food blog.<\/p>\n\n\n\n

I want to introduce you to how to make this traditional dish. For those who already know, please give me your thoughts on Chinese steamed fish. I hope some of the tips will be useful to you.<\/p>\n\n\n\n

Let\u2019s get started.<\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

\"Steamed<\/figure>\n\n\n\n

How to prepare steamed fish with black bean sauce (Chinese style)<\/h2>\n\n\n\n

Here is a detailed explanation of preparing steamed fish with black bean sauce. You may want to cross-check some of the information in another recipe, Steamed Fish with Ginger Paste<\/a>. Both recipes involve a similar technique, with a different set of seasonings.<\/p>\n\n\n\n

1. Clean the fish thoroughly to remove unwanted smell<\/h3>\n\n\n\n

Clean and gut the fish. Wash the fish under running water to remove all the dirt and blood. Pay attention to the belly of the fish, as this part is always neglected.<\/p>\n\n\n\n

2. Choose the type of fish you like<\/h3>\n\n\n\n

Most Chinese like to steam the whole fish.<\/strong> The ideal size of fish for steaming is between 500g to 1kg<\/strong>. The flesh is relatively thin, allowing the steam to quickly reach the fish’s interior and evenly cook through the whole fish.<\/p>\n\n\n\n

The most common fishes for steaming among the Chinese in Asia are tilapia, red snapper, seabass, halibut, cod, and pomfret \u9cb3. garoupa \u77f3\u6591 and soon hock \u7b4d\u6bbc (marbled goby). If you prefer to use the fish fillet, substitute the whole fish of equal weight in the recipe.<\/p>\n\n\n\n

3. Rinse the fish with boiling water<\/h3>\n\n\n\n

Once you have cleaned the fish, pouring hot water over it a few times is a good practice. Boiling water helps to remove the fish’s fishy smell.<\/p>\n\n\n\n

4. The black bean sauce<\/h3>\n\n\n\n

Black bean is also called douchi \u8c46\u8c49<\/strong><\/a>, which is the fermented black soybean. It is the flavoring agent for many typical Chinese cuisines. You should be able to purchase it at your regular Asian grocery store.<\/p>\n\n\n\n

It may not look appetizing, but after cooking with other ingredients, it will transform even the most tasteless foodstuff into an umami-packed delicacy.<\/p>\n\n\n\n