How To make Steamed Fish with Black Beans
1 Whole fish (1-1/2 to 2 lbs)
-(sea bass, whitefish, pike, - trout, rock cod) - cleaned and scaled 1 1/2 ts Salt
1 1" piece fresh ginger root
- smashed 2 Garlic cloves
- roughly chopped 2 tb Fermented black beans
2 Whole scallions; shredded
3 sl Fresh ginger root; shredded
2 tb Soy sauce
2 tb Chinese rice wine
-=OR=- Dry sherry 1 pn Sugar
1 1/2 tb Peanut oil
1/2 ts Sesame oil
PLACE THE FISH ON A PLATTER large enough to hold it, and sprinkle it with salt. Squeeze the chunk of ginger in your hand to extract the juice, letting it sprinkle over the fish. (The ginger must be fresh and you must have strong hands to do this; as an alternative, use a garlic press.) Chop the garlic and fermented black beans together. Don't chop too fine or the mixture will become a paste and turn bitter. Scatter the beans, garlic, shredded scallions and shredded ginger over the fish. Mix the soy sauce, rice wine and sugar. Pour it over the fish. If the plate is too long to fit in a bamboo steamer or a wok, improvise a steamer. For example, a roasting pan could serve the purpose, with a trivet standing in the middle to hold the plate. Set the plate on the trivet. Pour boiling water into the pan, but not enough to reach the plate. Cover the pan with aluminum foil and crimp the edges to seal it. Put the pan over low heat to keep the water simmering. A fish 1-inch thick at its widest point will take 10 minutes in the steamer. (The covered pan can also be placed in a 400F oven to cook for the same length of time.) When the fish is done, remove the plate from the steamer. A thin sauce will have formed on the plate. Heat the peanut oil and sesame oil in a small saucepan almost to the smoking point, and pour the mixture over the fish.
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STEAM FISH IN A BLACK BEAN GARLIC SAUCE
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STEAMED FISH WITH BLACK BEAN SAUCE | CH SECRET RECIPES
Steamed fish with black bean sauce 清蒸豆豉魚 is a traditional Chinese style cuisine popular among the Cantonese. Black bean (douchi, 豆豉) is the fermented bean which has a concentrated savory flavor.
INGREDIENTS
1 Big Head of Grass Carp (fish)
20 G Black Bean
10 G Ginger, minced
20 G Garlic, minced
2 Tbsp Cooking Wine
2 Tbsp Cornstarch
1/2 Tsp White Pepper
2 Tbsp Oyster Sauce
2 Tbsp Soy Sauce
PROCEDURE
Wash and drain the fish head. In a bowl, marinate the fish with soy sauce, cornstarch, and wine. Mix well and set aside at least 30 min.
Chop the ginger and garlic into small pieces. Arrange the marinated fish head into a steaming plate.
Preparing the Sauce
In a frying pan, heat oil and sauté the minced ginger and garlic until fragrant. Add soy sauce, oyster sauce and the black bean.
Add 2 tbsp. of water, stir constantly for 2 min. Remove from heat.
Spread the sauce over the fish head. Steam 10-15 min. After steaming boil some oil, add some spring onion then pour the hot oil over the spring onions.
Serve with Rice .
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Steamed Golden Pomfret (Pompano) Fish with Fermented Black Beans
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Steam Fish With Black Bean Sauce
A quick way to make delicious steamed fish. Made even quicker and simpler if you have ready-made, home-made garlic and preserved black bean sauce.
Ingredients:
• 250g white fish fillet
• Preserved Black Bean Sauce
Preserved Black Bean Sauce:
• 1 tsp preserved black bean
• 1 tsp grated garlic
• 1 tsp grated ginger
Seasoning:
• 1 tsp oyster sauce
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tsp Chinese cooking wine
Here is my home-made preserved black bean sauce:
Stir Fry Chicken In Garlic Black Bean Sauce:
EASY & QUICK STEAMED FISH RECIPE #recipe #chinesefood #fish #cooking #largemouthbass #foodlover
Vlog#40 How to make steamed fish with black beans & garlic ( Chinese recipe)
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