Steamed Whole Fish with Black Bean Sauce

Ingredients

• 1 lb Whole white fish (e.g., sea bass or snapper)
• 2 tablespoons Fresh ginger, sliced
• 4 stalks Scallions, cut into 2‑inch pieces
• 2 tablespoons Fermented black beans (douchi), rinsed and mashed
• 1 tablespoon Soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon Sesame oil
• ½ teaspoon Sugar
• 1 tablespoon Vegetable oil
• 1 tablespoon Fresh cilantro leaves for garnish(optional)

Instructions

1. 1

   1. Pat the fish dry, make 3 diagonal slashes on each side, and season lightly with a pinch of salt.

2. 2

   2. Place a heat‑proof plate inside a steamer basket; arrange ginger slices and scallion pieces on the plate, then lay the fish on top.

3. 3

   3. Steam the fish over high heat for 12‑15 minutes, or until the flesh flakes easily with a fork.

4. 4

   4. While the fish steams, heat vegetable oil in a small saucepan over medium heat, add the mashed black beans and stir for 30 seconds.

5. 5

   5. Add soy sauce, Shaoxing wine, sugar, and sesame oil to the saucepan; simmer 2‑3 minutes until the sauce thickens slightly.

6. 6

   6. When the fish is done, carefully remove the plate from the steamer, discard the ginger and scallion pieces, and drizzle the black‑bean sauce over the fish.

7. 7

   7. Garnish with fresh cilantro leaves and serve immediately.