Steamed Fish with Black Bean Sauce

Method11 steps · about 40 min

1. 1

   Step 1: Choose either the 1 lb fillets or one cleaned whole fish weighing 1–1¼ lb. Check that a whole fish is scaled and gutted with the gills removed; pat the selected fish dry. Put it on a shallow, rimmed heatproof plate that fits the steamer. Set up the rack with external water below the plate and heat it to boiling. Have the ginger, garlic, scallions and optional dried chilies minced or chopped as listed before cooking.

   Uses 1 lb delicate white fish fillets, if choosing the fillet route · One cleaned whole delicate white fish weighing 1–1¼ lb, if choosing the whole-fish route · Water below the fish-supporting rack, topped up as needed

   
2. 2

   Step 2: Mix the ¾ tsp sugar, ¼ cup hot sauce water, ⅛ tsp white pepper, ¼ tsp sesame oil and 1½ tbsp soy sauce in a small bowl. Set this sauce mixture aside.

   Uses ¾ teaspoon sugar · ¼ cup hot water, for the sauce · ⅛ teaspoon white pepper · ¼ teaspoon sesame oil · 1½ tablespoons soy sauce

   
3. 3

   Step 3: Use this cooking branch only for thin fillets such as flounder or sole. Put the fish plate in the steamer, cover and adjust the heat to a steady simmer, with steady steam rising rather than a rolling boil. Start a 3-minute first check from steady steam; the usual guide is 3–5 minutes. Make the sauce while the fish steams, then use the doneness check below. Skip the other fish-steaming branches.

   Steam thin fish fillets · 3 minUses Thin fillets only, from the chosen fillet supply · Water below the fish-supporting rack, topped up as needed

4. 4

   Step 4: For thicker fillets such as cod or haddock instead, put the plate in the steamer, cover and maintain a steady simmer and steady steam. Check first after 4 minutes from steady steam; the usual guide is 4–7 minutes. Make the sauce alongside steaming and use the doneness check below. Skip the other fish-steaming branches.

   Steam thicker fish fillets · 4 minUses Thicker fillets only, instead of the thin-fillet or whole-fish routes · Water below the fish-supporting rack, topped up as needed

   
5. 5

   Step 5: For a smaller whole fish such as branzino instead, put the plate in the steamer, cover and maintain a steady simmer and steady steam. Check first after 6 minutes from steady steam; the usual guide is 6–8 minutes. Make the sauce alongside steaming and use the doneness check below. Skip the other fish-steaming branches.

   Steam a smaller whole fish · 6 minUses Smaller whole fish only, from the chosen whole-fish supply · Water below the fish-supporting rack, topped up as needed

   
6. 6

   Step 6: For a larger or thicker whole fish, such as striped bass or black sea bass, use this branch instead. Cover the fish plate in the steamer over a steady simmer and steady steam. Check first after 7 minutes from steady steam; the usual guide is 7–10 minutes. Make the sauce alongside steaming and use the doneness check below. Skip the other fish-steaming branches.

   Steam a larger whole fish · 7 minUses Larger or thicker whole fish only, instead of the other steaming routes · Water below the fish-supporting rack, topped up as needed

7. 7

   Step 7: While the selected fish branch is steaming, heat a saucepan over medium heat. Add the 2 tbsp neutral oil, optional 2 chopped dried chilies and 1 tsp minced ginger. Stir for 30 seconds to infuse the oil.

   Infuse the ginger and chili oil · 1 minUses 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil) · 2 dried chili peppers (seeds removed and chopped; optional) · 1 teaspoon minced fresh ginger

8. 8

   Step 8: Add the 2 tbsp whole fermented black beans, then the 2½ tsp minced garlic. Stir for another 30 seconds, until the ginger begins to brown slightly.

   Fry the beans and garlic · 1 minUses Ginger and optional chili-infused oil · 2 tbsp whole salted, fermented black beans (douchi) · 2½ teaspoons minced fresh garlic

   
9. 9

   Step 9: Stir the reserved sauce mixture again, then pour it into the saucepan, scraping in any undissolved sugar. Bring to a simmer, stir in 1½ tbsp of the chopped scallions and turn off the heat. Set the sauce aside briefly to settle while checking the fish; keep the remaining 1½ tbsp scallions for the garnish.

   Uses Fried fermented beans, garlic and aromatic oil · Mixed hot-water soy seasoning sauce · 1½ tbsp chopped scallions, for the sauce

   
10. 10

    Step 10: At the first check for the fish branch you chose, test the thickest flesh with a food thermometer, avoiding the bone. Continue steaming until it reaches 63°C (145°F), the flesh is opaque and it flakes or yields easily to a butter knife. A cold or thicker fish may need longer than the guide. Keep the steamer water below the plate and top up if needed.

    Uses Thin fillets, only if that branch was chosen · Thicker fillets, only if that branch was chosen · Smaller whole fish, only if that branch was chosen · Larger or thicker whole fish, only if that branch was chosen · Water below the fish-supporting rack, topped up as needed

11. 11

    Step 11: Using a dry towel or oven mitt, carefully tilt the hot plate and pour off the fish’s cooking liquid, holding the cooked fish in place with a spatula. Pour the settled black-bean sauce evenly over the fish. Top with the reserved 1½ tbsp chopped scallions and serve immediately.

    Uses Cooked fish from the single selected branch · Settled fermented-black-bean sauce · Remaining 1½ tbsp chopped scallions, to finish