Steamed Fish with Black Bean Sauce

You can find Black Bean Sauce at any Asian market. It keeps forever in the fridge. Also we are never without Laura’s favorite Chili Garlic Paste. I had one fish fillet left in the freezer so I decided to make this last night with some white rice and stir-fried Boc Choy.

I smashed the ginger in my garlic press and just used the juice along with some dry sherry to marinate the fish.

It is a different way to serve fish and easily done. Here is the recipe:


Author: Jim Kirkley

Serve with white rice and greens.

Serves: 2

Steamed Fish with Black Bean Sauce


1 pound, frozen cod fillets – thawed
2 tablespoons, rice wine or dry sherry
2 slices, gingerroot – smashed lightly
1 tablespoon, avocado oil
2 tablespoons, fermented black beans in garlic
2 tablespoons, scallion – minced
1 tablespoon, chili garlic paste
1 tablespoon, garlic – minced
1/2 cup, chicken broth
1 tablespoon, soy sauce
2 tablespoons, rice wine or dry sherry
1 1/2 teaspoons, corn starch
1 teaspoon, sesame oil
1 bunch, chives – optional


  1. Place fish in a heat-proof container that will fit inside your wok. Score fish crosswise with sharp knife. Blend 2 tablespoons rice wine (or dry sherry) with smashed gingerroot and pour over fish. Work into surface of fish. Let stand as long as possible. At least 20 minutes.
  2. Heat wok. Add avocado oil. Add black beans, chili garlic paste, scallions and garlic. Chow for a few seconds until fragrant. Add remaining ingredients minus chives. Cook mixture stirring constantly, until thick. Pour sauce over fish. The fish should be almost covered with sauce.
  3. Clean wok and fill with hot water to a depth of about 2 – 3 inches. Lay chop sticks across bottom above layer of water. Bring water to a boil. Place fish in heat-proof dish on chopsticks. Cover wok. Steam for 15 – 20 minutes.
  4. Top with fresh chives if using.


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