Find your recipes and restaurants here

Chinese steamed fish in black bean sauce

Ingredients 11
Servings 6


  • 1
    whole red roman, cleaned and scaled, head and tail on
  • small piece fresh ginger
  • salt
  • 1
  • 30
    black beans, fermented
  • 15
    olive oil
  • 15
    Chinese vinegar
  • 5
    crushed ginger
  • 1
    red or yellow sweet pepper, seeded and chopped
  • 1
    clove garlic, chopped
  • 6
    spring onions, sliced and placed into cold water to curl


Rub fish inside and out with ginger piece. Place ginger in fish cavity. Place fish in an ovenproof dish and sprinkle with salt. Place a rack in the base of a wok. Pour in water and bring to boil. Place fish on rack. Sprinkle beans over, cover wok and steam fish and beans for 10 minutes. Remove fish from wok and pour off water in wok. Return wok to stove. Remove ginger from fish cavity and discard. Heat wok, add oil, vinegar, crushed ginger, sweet pepper and garlic and toss for 30 seconds. Top fish with mixture and garnish with curled spring onions.

Read more on: steam  |  fish/seafood

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.