Description
A delicate and flavorful steamed sea bass recipe infused with ginger and classic Chinese black bean sauce, served with fragrant jasmine rice. This healthy dish highlights the fresh taste of the fish, enhanced by aromatic spices and a savory stir-fried black bean sauce.
Ingredients
Scale
For the Fish
- 1 sea bass, head on, gutted
- 2cm piece ginger, thinly sliced
- 2 tbsp Shaohsing rice wine
- Salt, to taste
- Ground white pepper, to taste
For the Black Bean Sauce
- 1 tbsp groundnut oil
- 2 garlic cloves, minced
- 2 tbsp grated ginger
- 2 tbsp fermented black beans, rinsed and crushed (or 100g black bean sauce)
- 1 tbsp Shaohsing rice wine
- 3 tbsp toasted sesame oil
- 3 tbsp light soy sauce
For Garnish and Serving
- 2 spring onions, shredded
- 1 small handful coriander leaves, picked
- Cooked jasmine rice, to serve
Instructions
- Prepare the Fish: Wash the sea bass thoroughly under cold running water. Pat dry with kitchen paper. Make 3-4 diagonal slits on both sides of the fish skin for better flavor penetration. Season the fish evenly with salt and ground white pepper. Insert the thinly sliced ginger pieces into the slits and inside the cavity of the fish.
- Set Up the Steamer: Place a pudding bowl upside down into the wok to act as a stand. Add water to the wok so that it reaches halfway up the pudding bowl. Bring the water to a rolling boil over high heat.
- Steam the Fish: Pour 2 tablespoons of Shaohsing rice wine over the prepared fish. Place the fish on a plate that fits inside the wok and set it on the upside-down pudding bowl. Cover the wok with its lid and steam the fish on high heat for 8-9 minutes until cooked through. Once done, remove from heat and let it rest briefly.
- Make the Black Bean Sauce: While the fish is steaming, heat 1 tablespoon of groundnut oil in a wok or frying pan until just smoking. Add minced garlic, grated ginger, and crushed fermented black beans (or ready-made black bean sauce). Stir-fry for a few seconds until fragrant. Add 1 tablespoon Shaohsing rice wine, 3 tablespoons toasted sesame oil, and 3 tablespoons light soy sauce. Bring the mixture to a gentle bubble to combine flavors.
- Serve: Carefully transfer the steamed fish on its plate. Garnish with shredded spring onions and coriander leaves. Drizzle the freshly made black bean sauce generously over the fish. Serve immediately alongside cooked jasmine rice.
Notes
- Ensure the water level in the wok is sufficient to steam but not touch the plate holding the fish.
- Do not overcook the fish; 8-9 minutes is ideal for a medium-sized sea bass.
- If you can’t find Shaohsing rice wine, dry sherry can be used as a substitute.
- Adjust the amount of black bean sauce to taste, as some brands can be saltier.
- For an extra kick, add finely chopped fresh chili to the black bean sauce while stir-frying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
Keywords: steamed sea bass, black bean sauce, Chinese seafood recipe, healthy fish dish, steamed fish with ginger, Shaohsing rice wine, Asian cuisine
