Steamed Black Bean Fish

If it’s a dish that my mom used to make, you know it’s going to simple and delicious. This is one of my favourite ways to prepare black cod or halibut steaks.

The black beans used in Chinese cooking are fermented. They are very salty and they need to be rinsed before using. They are also very inexpensive and last a long time, especially because they are so flavourful, a little goes a long way.

I find that many restaurants will simply toss in a few black beans into a dish without chopping them up. My mom used to grind the black beans and garlic in a bowl with the handle of her cleaver, like a mortar and pestle. I prefer to mince the black beans and garlic on a chopping board. But feel free to experiment to see which way you prefer to prepare them.

Prep Time5

Course: Main Course

Cuisine: Asian, Chinese

Keyword: black bean, fish, wok

Servings: 2 people

Ingredients

2 halibut or black cod steaks
1 tablespoon fresh ginger grated
3 cloves garlic minced
1 tablespoon fermented black beans minced
1 stalk green onion chopped (garnish)
1 tablespoon cilantro chopped (garnish)
2 tablespoons avocado oil
1 teaspoon sesame oil

For the Sauce

1 tablespoon rice wine
1 tablespoon soy sauce
2 teaspoons sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Instructions

Place fish on a larger platter that will fit in a wok or steamer and that has a lip that will contain the sauce.
In a small bowl, combine ginger, garlic and black beans. Evenly distribute the mixture on top of the fish.
In the same bowl, combine the sauce ingredients. Drizzle the sauce over the fish.
Carefully pour the oil mixture over the fish.
Fill a wok or steamer with enough water to just below the height of a trivet and bring it to a boil. Turn the heat down to medium. Place the platter on a trivet in the boiling water. Cover with a lid and let steam for 12-15 minutes.
Carefully remove the lid from the wok or steamer without dripping water into the dish. Check doneness by poking a chopstick through the thickest part of the fish. If there is no resistance, the fish is cooked through.
Sprinkle the remaining green onions and cilantro evenly over the fish. Cover with the lid for 30 seconds, until herbs have wilted.
Carefully remove the platter from the wok.
In a small saucepan on medium heat. Add vegetable oil and heat until you see a whip of smoke. Turn off the heat. Add 1 teaspoon sesame oil. Pour the hot oil over the dish and serve.