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Whole Steamed Black Bean Fish
This delicious Chinese fish dish from Chef Jeremy Pang is perfect for a Chinese New Year feast, or anytime you want to impress with a Chinese meal.
Ingredients
1 whole seasonal white fish
1 cube fresh ginger
2 spring onions
2 tsp preserved black beans
1-2 cloves garlic (finely chopped)
Light soy sauce
2 tablespoons vegetable oil
Preparation
- Make sure the fish is gutted, de-scaled and the gills removed
- Place the fish in a suitable steaming dish
- Peel and finely slice the fresh ginger and place on top of the fish and inside it’s cavity
- Slice the spring onions into thin strips and place in a small prep bowl
- Mix the black beans with the finely chopped garlic and a pinch of salt and lightly crush in a small bowl using a teaspoon
- Place the black bean mixture on top of the fish and spread across the length of the fish
Cooking
- Bring a large steaming pan to boil on high heat
- Once the water is boiling vigorously, place the fish on the steamer and cover
- Allow 7-12 minutes depending on the size of the fish (small fish [<300g] 7-8 minutes, medium fish [300g-500g] 9-10 minutes and large fish [500g-750g]10-12 minutes)
- Once the fish is cooked, take immediately off the heat (the meat should just fall off the bone once cooked)
Serving
- Heat 2 tablespoons vegetable oil in frying pan until smoking hot
- Spread the spring onion over the top of the cooked fish
- Carefully pour the smoking hot oil over the top of the fish and serve
- Add a good dash of soy sauce.
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