Steamed Pomfret with Ginger, Scallions, and Preserved Black Beans 豆豉薑蔥蒸白鯧

A classic Cantonese steamed fish dish, featuring a whole pomfret expertly steamed with aromatic ginger, fresh scallions, and savory preserved black beans, all drizzled with hot oil and seasoned soy sauce for a light yet flavorful meal.

Nutrition (per serving)

Ingredients

• 1 whole pomfret (about 600-800g), cleaned and scored
• 50g ginger, julienned (half for steaming, half for garnish)
• 4 stalks scallions, cut into 5cm lengths (half for steaming, half for garnish)
• 1.5 tbsp preserved black beans (豆豉), rinsed and lightly mashed
• Sauce:
• 3 tbsp light soy sauce
• 1 tsp sugar
• 2 tbsp water
• 1/2 tsp sesame oil
• 2 tbsp cooking oil (for drizzling)

Steps

1. Arrange half of the julienned ginger and half of the scallion lengths on a heatproof plate. Place the cleaned and scored pomfret on top.
2. Sprinkle the preserved black beans over the fish.
3. Steam the fish over high heat for 10-12 minutes, or until the fish is cooked through and flakes easily. Cooking time may vary depending on the fish thickness.
4. While the fish is steaming, prepare the sauce: combine light soy sauce, sugar, water, and sesame oil in a small saucepan. Heat gently until sugar dissolves, do not boil. Set aside.
5. Once the fish is cooked, carefully remove it from the steamer. Discard any liquid accumulated on the plate during steaming.
6. Top the fish with the remaining julienned ginger and scallion lengths. Heat cooking oil in a small pan until smoking hot. Carefully pour the hot oil over the ginger and scallions on the fish.
7. Finally, pour the prepared sauce over the entire fish. Serve immediately.

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