Steamed Fish with Black Bean Sauce (豉汁蒸魚)

5 from 6 votes

Grandma's Steamed Fish with Black Bean Sauce is the ultimate side dish - just marinate then steam for a healthy meal everyone can enjoy!

Prep Time30

Cook Time50

Total Time1 20

Course: Dinner, Lunch, Side Dish

Cuisine: Asian, Cantonese, Chinese

Servings:

Calories: 438kcal

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

Marinate for longer. We do this 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.
We use pre-cut grouper fish steaks for this recipe, but you can use whichever type and cut you prefer.
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.