Learn . Laugh . Eat

Recipe of the month: Whole Steamed Black Bean Fish

Prep:

Cook:

The Chinese keep seasoning to a minimum when it comes to fish, preferring to use subtle flavours to bring out the freshness of the fish. This dish is light and flavoursome with a little kick from the soy sauce.

  • 1 whole seasonal white fish
  • 1 cube fresh ginger
  • 2 spring onions
  • 2 tsp preserved black beans
  • 1-2 cloves garlic (finely chopped)
  • Light soy sauce
  • 2 tablespoons vegetable oil

Preparation

  1. Make sure the fish is gutted, de-scaled and the gills removed
  2. Place the fish in a suitable steaming dish
  3. Peel and finely slice the fresh ginger and place on top of the fish and inside it's cavity
  4. Slice the spring onions into thin strips and place in a small prep bowl
  5. Mix the black beans with the finely chopped garlic and a pinch of salt and lightly crush in a small bowl using a teaspoon
  6. Place the black bean mixture on top of the fish and spread across the length of the fish

Cooking

  1. Bring a large steaming pan to boil on high heat
  2. Once the water is boiling vigorously, place the fish on the steamer and cover
  3. Allow 7-12 minutes depending on the size of the fish (small fish [<300g] 7-8 minutes, medium fish [300g-500g] 9-10 minutes and large fish [500g-750g]10-12 minutes)
  4. Once the fish is cooked, take immediately off the heat (the meat should just fall off the bone once cooked)

Serving

  1. Heat 2 tablespoons vegetable oil in frying pan until smoking hot
  2. Spread the spring onion over the top of the cooked fish
  3. Carefully pour the smoking hot oil over the top of the fish and serve
  4. Add a good dash of soy sauce

  • 1 whole seasonal white fish
  • 1 cube fresh ginger
  • 2 spring onions
  • 2 tsp preserved black beans
  • 1-2 cloves garlic (finely chopped)
  • Light soy sauce
  • 2 tablespoons vegetable oil

Preparation

  1. Make sure the fish is gutted, de-scaled and the gills removed
  2. Place the fish in a suitable steaming dish
  3. Peel and finely slice the fresh ginger and place on top of the fish and inside it's cavity
  4. Slice the spring onions into thin strips and place in a small prep bowl
  5. Mix the black beans with the finely chopped garlic and a pinch of salt and lightly crush in a small bowl using a teaspoon
  6. Place the black bean mixture on top of the fish and spread across the length of the fish

Cooking

  1. Bring a large steaming pan to boil on high heat
  2. Once the water is boiling vigorously, place the fish on the steamer and cover
  3. Allow 7-12 minutes depending on the size of the fish (small fish [<300g] 7-8 minutes, medium fish [300g-500g] 9-10 minutes and large fish [500g-750g]10-12 minutes)
  4. Once the fish is cooked, take immediately off the heat (the meat should just fall off the bone once cooked)

Serving

  1. Heat 2 tablespoons vegetable oil in frying pan until smoking hot
  2. Spread the spring onion over the top of the cooked fish
  3. Carefully pour the smoking hot oil over the top of the fish and serve
  4. Add a good dash of soy sauce
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