Whole Steamed Fish with Black Bean Sauce

by Katie Chin, Tastemaker in Residence

Katie highlights this recipe in memory of her Mom, Leeann Chin. 


2 Tbsp fermented black beans
2 cloves garlic, minced
2 tsp minced gingerroot
2 tsp salt
1⁄4 cup vegetable oil
2 tsp soy sauce
1⁄2 tsp toasted sesame oil
2 to 3 lb whole sea bass or red snapper
2 green onions (white and green parts), cut 2
into 2-inch pieces and finely
shredded lengthwise


  1. Soak beans in warm water for 15 minutes. Rinse beans with cold water to remove skins. Drain and transfer to a small bowl. Mash beans.
  2. Add garlic, ginger, salt, vegetable oil, soy sauce and sesame oil to beans and stir to combine.
  3. Rinse sea bass and pat dry with paper towels. Place fish on a heatproof plate that will fit in your steamer basket and make 3 crosswise slashes on each side. Rub the cavity and outside of the fish with bean mixture. Cover and refrigerate for 40 minutes.
  4. Place plate on a rack in steamer, cover and steam over boiling water until the fish flakes easily with a fork, about 10 minutes. Add more boiling water (if necessary). Garnish with green onions.