CHINESE STEAMED FISH WITH BLACK BEAN SAUCE
A simple and delicious dish of tender Chinese golden pomfret perfectly steamed with just a few handy ingredients.
Provided by Elaine Fung
Categories Fish
Time 25m
Number Of Ingredients 9
Steps:
- Clean and cut the fish horizontally into 4 pieces, pat dry with a paper towel.
- Put salt onto the fish and place them into a dish.
- Rinse the salted black beans, drain, and roughly chopped them.
- Add the minced garlic and ginger, sugar, and 1 tsp oil to the salted black beans and mix well.
- Spoon the mixture evenly onto the fish, and drizzle the rest of the oil over the fish.
- Bring some water to a boil in a wok and put the fish onto the steaming rack.
- Cover and steam on high heat for 8 minutes.
- Sprinkle the green onions over the fish.
Nutrition Facts : Calories 200 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 633 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
STEAMED FISH WITH BLACK BEAN SAUCE
I guess this might be called my 'signature' dish and my husband was astonished that I hadn't posted it here yet. The original recipe came from my dog-eared copy of More Long-Life Chinese Cooking From Madam Wong but I've changed it so much that now it's my own. The black beans can be found in oriental markets, they keep forever in a clean glass jar with a tight fitting lid. I make this with fish fillets, usually Chilean sea bass but any firm, white fillet will work. You can also use a whole fish, just make 3, deep, diagonal gashes on each side of the fish. Cooking time is approximate, depending on the type and size fish you use. My sea bass fillet are pretty thick so I steam for 10 minutes total on them. Cook less for thinner fillets. Serve this fish with rice to soak up the delicious juice and I also, ALWAYS serve it with my Baby Bok Choy with Oyster Sauce. My husband loves to spoon some of the sauce from that onto his fish.
Provided by Hey Jude
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using a whole fish, make 3 deep diagonal slashes on each side of the fish.
- Chop the black beans; place half of the black beans, scallions, and ginger on a heat-proof plate that can be used in the steamer; place the fish on top.
- Sprinkle fish with the sugar, then pour the sherry or rice wine, soy sauce and oil on top; cover the fish with remaining black beans, scallions and ginger.
- For steaming I use my electric wok and place 2 chopsticks next to each other in one direction and 2 more next to each other in the opposite direction, creating a platform.
- Place the plate of fish on top of the steamer, over briskly boiling water, cover and steam 10 minutes for thick fillets, 20 minutes for whole fish and less than 10 minutes for thinner fillets.
- fish is finished when fillets flake easily or when a chopstick will easily pierce the gill area on whole fish.
- Remove to a platter and garnish with cilantro.
- Serve over steamed jasmine rice and make sure to spoon the black bean sauce over the whole thing; YUM.
CHINESE-STYLE STEAMED FISH
This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.
Provided by KAM_SUNG
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
- Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g
TEA STEAMED CHINESE BLACK MUSHROOMS STUFFED WITH GARLIC-CHIVE FRIED RICE
Steps:
- Set up a steamer filled with water and lined with banana or cabbage leaves. Bring water to a boil then add the tea bags. In a hot wok heavy coated with oil, add the eggs (they should sizzle) and stir quickly. They will cook in 10 to 15 seconds. Remove eggs and set aside. In the same, hot wok, coated lightly with oil, add the garlic and ginger, stir, then the garlic chives. Add the rice and gently mix together. Add soy and season with black pepper. Add back the eggs and check for seasoning. Season each mushroom, then stuff with the rice and place in steamer. Steam hard for 15 minutes.
- Plating: If banana leaves are available, line a large platter and place the leftover rice, if any, in the middle of the platter. Surround with mushrooms and enjoy.
- Beverage: Lapsang Souchong tea or glass of Veuve Clicquot Blanc de Blanc or DVX
CHINESE STEAMED FISH WITH BLACK BEAN SAUCE
This simple and delicious recipe results in flavorful steamed fish with just a few steps! The tender, flaky fish pairs well with the clean aromatics and sauce.
Provided by Rachel
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Add at least 1-2 inches of water to your steaming set-up. Bring to a boil.
- While the water is coming up to a boil, arrange the fish on a heat-proof plate. Choose a dish that fits inside your steamer and has sides tall enough to contain the sauce and extra liquid.
- Spread the ginger, garlic, and black beans evenly over the fish fillets.
- Place the fish into the steamer.
- Cover and steam for 7-10 minutes, depending upon the size/thickness of your fish fillets. If the fillets are smaller and thinner, you can cook for as little as 4-5 minutes. You can check if the fish is done cooking by piercing the thickest part of a fillet with a fork or butter knife. If the fish is fully cooked, it should flake apart easily. Adjust the cooking time as needed.
- While the fish is steaming, mix the soy sauce, hot water, Shaoxing wine, sugar, and salt together in a small bowl until the sugar and salt dissolve. Set aside.
- Once the fish has finished cooking, remove it from the steamer. *Note 2
- Pour the prepared sauce over the fish. Arrange the sliced green onion on top.
- Heat the 1 tbsp of oil in a saucepan just until it begins to smoke. Pour the oil over the green onion to release its aroma. Serve while warm.
Nutrition Facts : Calories 255 kcal, ServingSize 1 serving
STEAMED SEA BASS WITH BLACK BEAN SAUCE
Chinese meals don't need to be eaten out of a takeaway carton - this special fish dish makes a smart dinner for two
Provided by Ching-He Huang
Categories Dinner, Main course
Time 30m
Number Of Ingredients 13
Steps:
- Wash the fish in cold running water. Pat dry with kitchen paper, then slash 3-4 slits into the skin on both sides. Season all over with salt and ground white pepper. Place ginger slices in the slits of the fish and inside the cavity.
- Place the fish on a plate that fits inside your wok. In your wok place a pudding bowl upside down and pour water to come halfway up. Place the wok on the heat and bring the water to a boil.
- Pour the rice wine over the fish, put the plate onto the upside-down bowl and place the lid of the wok on top. Steam on high heat for 8-9 mins, then leave to rest.
- While the fish is cooking, make the black bean sauce. Add the groundnut oil to a hot wok or frying pan. When it starts to smoke, add the garlic, ginger and beans (or use 100g ready-made black bean sauce) and stir-fry for a few secs. Add the rice wine, sesame oil and light soy sauce, then bring to the bubble.
- Carefully remove the fish (you can keep it on the plate that you cooked it on). Garnish with the spring onions and coriander, then drizzle over the black bean sauce and serve with rice.
Nutrition Facts : Calories 511 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 7.67 milligram of sodium
CHINESE STEAMED BASS WITH CABBAGE
Try this flavour-packed, low-fat fish dish, perfect as a mid-week meal. It's full of omega 3 and counts as 1 of your 5-a-day.
Provided by Good Food team
Time 20m
Number Of Ingredients 8
Steps:
- Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
- Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.74 milligram of sodium
STEAMED FISH WITH BLACK BEANS
Provided by Craig Claiborne
Categories dinner, main course
Time 1h
Yield 6 or more servings
Number Of Ingredients 9
Steps:
- Soak the mushrooms in hot water for 30 minutes or longer.
- Cut the pork into thin slices. Stack the slices and cut the pork into fine shreds. There should be about 1/3 cup tightly packed. Set aside.
- Scrape the fish all over, but do not remove the skin. Rinse well and pat dry. Use a knife or cleaver, and cut two deep parallel gashes on the diagonal on both sides of the fish.
- Arrange the fish on a small platter that will fit neatly in the top of a metal or other steamer. Sprinkle the fish with salt and wine. Drain and squeeze the mushrooms dry, and cut them into quarters. Scatter the pieces over the fish. Scatter the pork shreds and black beans over all. Top with the chicken fat. Arrange the scallions and ginger slices over all.
- Bring a quantity of water to a boil in the bottom of a steamer. Set the fish platter on top of the steamer over the boiling water and let steam 10 minutes.
- Transfer the fish with its top garnishes to a serving dish. Pour the liquid from the platter over all and serve
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 32 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 588 milligrams, Sugar 0 grams, TransFat 0 grams
CHINESE STEAMED FISH
Provided by Marian Burros
Categories dinner, main course
Time 40m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Soak mushroom in hot water for 15 minutes; drain and slice thin.
- Mince ginger; slice green onions thin.
- Wash and dry fish; place in single layer in shallow baking dish; sprinkle with soy, sherry, ginger, green onions and mushroom.
- Place dish over simmering water; cover and steam 8 to 10 minutes or until fish tests done.
- Drizzle with sesame oil and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 1 gram, Sodium 376 milligrams, Sugar 1 gram
STEAMED SEA BASS WITH BLACK BEAN SAUCE
I have not tried this. I was told that if I did it would make a fish eater out of me!! Don't know why but I just don't care for fish. Hope someone out there will try it and let me know if they liked it!!
Provided by Tebo3759
Categories Bass
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place a rack in a wok or frypan with 1" water.
- Place fish in pyrex pie plate in a single layer.
- Spread black bean sauce over top and side of fish.
- Top with ginger and green onion.
- Drizzle oil over fish.
- Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
- Remove and garnish with cilantro.
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