Steamed Fish Fillet with Fermented Black Beans and Garlic 豉汁蒜蓉蒸魚塊

A quick and flavorful steamed fish dish, featuring tender fish fillet infused with the pungent aroma of fermented black beans and fresh garlic. It's a staple in Cantonese cuisine, simple yet deeply satisfying.

Nutrition (per serving)

Ingredients

• 400g fish fillet (e.g., Cod, Tilapia)
• 1 tbsp fermented black beans (douchi)
• 3 cloves garlic, minced
• 2 tbsp ginger, julienned
• 2 stalks spring onions, julienned
• 1 red chili, sliced (optional)
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 0.5 tsp sugar
• 0.25 tsp white pepper
• 1 tsp cornstarch
• 2 tbsp peanut oil
• 2 tbsp water (for sauce)

Steps

1. Gently rinse fermented black beans and roughly chop them.
2. Cut fish fillet into large pieces. Pat dry with paper towels.
3. In a bowl, combine fish fillet with light soy sauce, Shaoxing wine, sugar, white pepper, and cornstarch. Marinate for 10 minutes.
4. Heat peanut oil in a wok over medium heat. Add chopped fermented black beans, minced garlic, and half of the julienned ginger. Stir-fry for 1 minute until fragrant.
5. Add water and light soy sauce to the wok, stir briefly to create a sauce. Remove from heat.
6. Arrange marinated fish pieces in a shallow heatproof dish. Spoon the black bean and garlic sauce evenly over the fish.
7. Steam over high heat for 8-10 minutes, or until fish is opaque and cooked through. Cooking time may vary based on thickness.
8. Remove from steamer. Sprinkle remaining julienned ginger, spring onions, and sliced red chili (if using) over the fish.
9. Heat the remaining peanut oil until smoking hot. Carefully pour the hot oil over the ginger and spring onions to release their aroma. Serve immediately.

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