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
- 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.
- Add garlic, ginger, salt, vegetable oil, soy sauce and sesame oil to beans and stir to combine.
- 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.
- 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.