Steamed Fish with Black Bean Sauce (豉汁蒸魚)

Name: Steamed Fish with Black Bean Sauce (豉汁蒸魚)
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 kg / 2.2 lb fish ((we get it from the fish monger); 50 g / 0.11 lb ginger; 1 tbsp black bean garlic sauce ((or to taste)); 3/4 tsp salt ((or to taste)); 1/2 tbsp sugar ((or to taste)); 1 tsp chicken bouillon powder; 1 1/2 tbsp oil

If you love easy and comforting family recipes, you can’t go wrong with Grandma’s Steamed Fish with Black Bean Sauce! It’s the ultimate side dish – just marinate then steam for a healthy weeknight meal everyone can enjoy. Plus, we’ve made it even EASIER by using a store bought paste that you can pick up to go!

Can’t get enough of these flavors? Try it with pork ribs!

Steamed Fish with Black Bean Sauce on a plate.

The easiest healthy side dish for dinner

Grandma’s Steamed Fish with Black Bean Sauce isn’t just a simple recipe for weeknight dinners; it’s one that you’ll love having in your back pocket!

This quick meal is made for those nights where you’ve only got enough time to duck out to the shops and grab a few ingredients. But for this recipe, as soon as you’re home, just set up your steamer and you’re already a few steps away from having dinner on the table!

I honestly can’t fault the cooking process – smother the steaks with a deeply savory paste, create balance using fragrant ginger strips and leave it to steam until the seafood is melt-apart ready.

The flavors in this side dish pack a lot more punch than a classic Cantonese Steamed Fish with Ginger and Shallots (清蒸鱼), and serving it over hot steaming rice will take you right back to your childhood around the family dinner table!

Close up of Steamed Fish with Black Bean Sauce on a plate.

Why this recipe works

Opting for jarred sauces means the prep time is reduced so you can have more time for yourself.
Our Steamed Fish with Bean Bean Sauce is made using grouper steaks for minimum prep.
Using ginger keeps the dish fragrant and reduces fishy smells.

What you’ll need

Dishes of oil, salt, chicken bouillon powder, sugar, black bean garlic sauce and ginger along with fish steaks on a chopping board.

About the ingredients

We use pre-cut grouper fish steaks for this recipe, but you can use whichever type and cut you prefer. Grouper’s particularly good for steaming because it softens well and also holds its shape, even when cooked for a longer period of time as you would if braising.

You can find black bean garlic sauce in the sauces section of Asian supermarkets. The one we use it the Lee Kum Kee brand, but any will work. Just make sure to adjust the seasoning to taste as different brands have slightly different flavors.

How to make this recipe

Cut the ginger into thin strips, then set aside for later.

Uncooked Steamed Fish with Black Bean Sauce in a dish.

Marinate the fish with the black bean sauce, chicken bouillon powder, sugar, salt and oil for a minimum of 20 minutes.

Set up the steamer and spread the ginger on top. Put the dish in to cook on high heat for 50 minutes or until cooked.

Pro Tip: If you poke a chopstick through and it comes out slightly flaky and the color isn’t translucent, it’s ready.

Serve immediately as is!

Recipe FAQs

Can I use a whole fish?

Certainly! Just make sure to prepare it by gutting and cleaning so you get the freshest flavors.

Why does my fish taste fishy?

Make sure that it’s cleaned thoroughly. Get the fish monger to gut and do the first clean for you, then take it home and give it another wash and scrape the scales off. You can even quickly pour a few ladles of hot water over the skin to remove the smell.

Can I use whole black beans instead?

If you have some on hand, soak, wash, then lightly smash before use. You will also have to blend it into a paste with some oil, sugar and garlic. Make sure to adjust the seasoning to taste in the final marinade.

Tips for the best results

Marinate for longer. We do this with beef, chicken and pork to ensure the flavors infuse deep into the ingredients.
Give the skin a thorough scrape. Run a knife along the skin under running cold tap water to remove any excess scales.
Top it with a scallion and hot oil. Finely slice some scallions, lay them over the ginger and bring a neutral oil to smoking point. Pour it over the scallions for a fresh aromatic kick.

Make it a Cantonese dinner!

Start the night off with restaurant-style Oysters with Ginger and Shallots.
The humble flavors in Braised Chicken with Mushrooms, Black Fungus and Lily Flowers (金針雞), Crispy Pork Belly Stir Fry and Three Colored Eggs (三色蒸水蛋) will complement all the dishes.
Chicken Feet Soup (雞腳汤) has a nutty fragrance that warms everyone up.
Enjoy everything over a bed of Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) drizzled with XO Sauce (XO 酱).
Bean Curd and Ginkgo Nut Dessert Soup (腐竹白果糖水) is a great way to finish the night off!

Want more home cooked recipes?

Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!