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Steamed Fish with Bean Sauce

2 lb Fish-whole fish; steak, or filet ( we used flounder filet at home)
2 tb Finely shredded fresh ginger roots
2 Scallions; cut in 2" lengths
Salt and pepper to taste


Seasonings Mixture:
1 tb Bean sauce
1 tb Thin soy sauce
1 tb Maggie Seasoning sauce
2 Teasponns sugar
1 ts Sesame oil
1 ds Rice wine
1 ts Minced garlic
2 tb Cooking oil

1. Wash the fish under cold running water, pat dry with paper towel, sprinkle sale and pepper on both sides of the fish, arrange the fish on a heat proof platter.

2. Pour in seasoning mixture evenly over the fish, arrange the shredded ginger and scallions on top of the fish.

3. Place a steaming rack into a wok, pour in 6 cups of water or just below the rack level, cover, steam over high heat for 15-20 minutes. Serve hot.

My notes: about the chinese seasonsings Black Bean Garlic Sauce - The bottle comes from China, is available at oriental food stores and even in our local "high end" supermarket. Ingredients: Fermented Black Beans, Garlic, Water, Salt, Sugar, Soy Bean oil.

Maggi Seasoning Sauce - same availability- packed by Nestle in U.S. - Ingredients: Hydrolyzed corn gluten and soy protein salt and artificial flavor ( You could use a dark soy sauce instead)


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