Steamed Fish with Fermented Black Bean Sauce

Chinese · Summer · 40 min · Serves 4 · By Lesapor Test Kitchen

This dish highlights the deep umami flavors of fermented black beans, perfectly paired with tender steamed fish and refreshing summer vegetables. A quick, satisfying meal with a nod to the art of fermentation.

Ingredients

• 600 g white fish fillets, skinless
• 2 tablespoons fermented black beans, rinsed and chopped
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 small red chili, sliced
• 1/4 cup scallions, sliced
• 2 tablespoons olive oil
• 1 cucumber, thinly sliced
• 1/2 cup fresh cilantro leaves
• Flaky sea salt, to taste

Method

1. Prepare a steamer over simmering water. Place the fish fillets on a heatproof plate that fits the steamer basket.
2. In a small bowl, combine the fermented black beans, soy sauce, rice vinegar, ginger, garlic, and red chili. Mix well.
3. Spoon the black bean mixture evenly over the fish fillets. Sprinkle with half of the sliced scallions.
4. Cover and steam the fish for 10 to 12 minutes, or until the fish is opaque and flakes easily with a fork.
5. Meanwhile, arrange the cucumber slices on a serving platter.
6. When the fish is cooked, carefully transfer it on top of the cucumber slices and drizzle with olive oil.
7. Garnish with the remaining scallions, fresh cilantro leaves, and a sprinkle of flaky sea salt to taste.