Hong Kong Steamed Fish with Black Bean Sauce

An easy and beautiful way to prepare a whole fish in less than 30 minutes

Prep time:

Cook time:

Makes: Serves 2

 Hong Kong Steamed Fish with Black Bean Sauce<div>
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  • 2 Tbsp fermented black beans
  • 5 cloves garlic
  • 1 whole fish (about 1 to 1 1/2 pounds)
  • 1 thumb - sized piece of fresh ginger, peeled
  • 1 handful green onions
  • 1 tsp soy sauce
  • 2 Tbsp sesame oil
  • 1 handful cilantro
  • 1 red chili pepper

  1. Prepare your wok or other pot with an insert for steaming and bring the water to a boil.
  2. Rinse fish, pat dry, and season with salt and pepper. Stuff a few slices of ginger in the cavity.
  3. Lay some green onions on a plate and set the fish on top of the scallions and set the plate in the steamer.
  4. Steam fish until cooked through, about 10 minutes.
  5. While fish is steaming, rinse and dry the black beans and mince together with the garlic.
  6. Sauté the bean and garlic mixture until soft. Add slices of red chili pepper to taste, chopped scallions, ginger and cilantro.
  7. Remove fish and plate from the steamer and pour the juices into the black bean mixture.
  8. Remove ginger slices from cavity of fish and discard scallions from underneath. Transfer fish to a serving platter.
  9. Add the soy sauce to the black bean mixture and then pour over the fish and serve immediately.