Best 5 Steamed Fish With Black Beans Recipes

Indulge in a culinary adventure with our tantalizing steamed fish with black beans recipes. This delectable dish combines the delicate flavors of flaky fish, savory black beans, and aromatic spices. Discover a symphony of textures and flavors in every bite, as the tender fish melts in your mouth, complemented by the hearty beans and a medley of seasonings. Embark on a culinary journey with our diverse collection of recipes, each offering a unique twist on this classic dish. From the simplicity of our basic steamed fish with black beans to the vibrant flavors of our Szechuan-style variation, our recipes cater to every palate. Prepare to be delighted by the harmonious blend of flavors and textures in this exceptional dish that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

STEAMED FISH WITH BLACK BEAN SAUCE (豉汁蒸魚)

Steamed Fish with Black Bean Sauce (豉汁蒸魚) image

Grandma's Steamed Fish with Black Bean Sauce is the ultimate side dish - just marinate then steam for a healthy meal everyone can enjoy!

Provided by Jeannette

Categories Dinner Lunch Side Dish

Time 1h20m

Number Of Ingredients 7

Ingredients

1 kg / 2.2 lb fish ((we get it from the fish monger)
50 g / 0.11 lb ginger
1 tbsp black bean garlic sauce ((or to taste))
3/4 tsp salt ((or to taste))
1/2 tbsp sugar ((or to taste))
1 tsp chicken bouillon powder
1 1/2 tbsp oil

Steps:

Cut the ginger into thin strips, then set aside for later.
Marinate the fish with the black bean sauce, chicken bouillon powder, sugar, salt and oil for a minimum of 20 minutes.
Set up the steamer and spread the ginger on top. Put the dish in to cook on high heat for 50 minutes or until cooked.Pro Tip: If you poke a chopstick through and it comes out slightly flaky and the color isn't translucent, it's ready.
Serve immediately as is!

Nutrition Facts : Calories 438 kcal, Carbohydrate 4 g, Protein 81 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 200 mg, Sodium 762 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving

STEAMED FISH WITH BLACK BEAN SAUCE

Steamed Fish With Black Bean Sauce image

I guess this might be called my 'signature' dish and my husband was astonished that I hadn't posted it here yet. The original recipe came from my dog-eared copy of More Long-Life Chinese Cooking From Madam Wong but I've changed it so much that now it's my own. The black beans can be found in oriental markets, they keep forever in a clean glass jar with a tight fitting lid. I make this with fish fillets, usually Chilean sea bass but any firm, white fillet will work. You can also use a whole fish, just make 3, deep, diagonal gashes on each side of the fish. Cooking time is approximate, depending on the type and size fish you use. My sea bass fillet are pretty thick so I steam for 10 minutes total on them. Cook less for thinner fillets. Serve this fish with rice to soak up the delicious juice and I also, ALWAYS serve it with my Baby Bok Choy with Oyster Sauce. My husband loves to spoon some of the sauce from that onto his fish.

Provided by Hey Jude

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 thick firm white fish fillets or 1 1/2 lbs red snapper
2 tablespoons fermented black beans
2 green onions, shredded into 1 1/2 inch long pieces
4 slices ginger, shredded
1 teaspoon sugar
2 tablespoons sherry wine or 2 tablespoons rice wine
1 tablespoon light soy sauce
1 tablespoon peanut oil
cilantro (to garnish)

Steps:

If using a whole fish, make 3 deep diagonal slashes on each side of the fish.
Chop the black beans; place half of the black beans, scallions, and ginger on a heat-proof plate that can be used in the steamer; place the fish on top.
Sprinkle fish with the sugar, then pour the sherry or rice wine, soy sauce and oil on top; cover the fish with remaining black beans, scallions and ginger.
For steaming I use my electric wok and place 2 chopsticks next to each other in one direction and 2 more next to each other in the opposite direction, creating a platform.
Place the plate of fish on top of the steamer, over briskly boiling water, cover and steam 10 minutes for thick fillets, 20 minutes for whole fish and less than 10 minutes for thinner fillets.
fish is finished when fillets flake easily or when a chopstick will easily pierce the gill area on whole fish.
Remove to a platter and garnish with cilantro.
Serve over steamed jasmine rice and make sure to spoon the black bean sauce over the whole thing; YUM.

STEAMED FISH WITH BLACK BEANS

Steamed Fish With Black Beans image

Provided by Craig Claiborne

Categories dinner, main course

Time 1h

Yield 6 or more servings

Number Of Ingredients 9

Ingredients

4 large black dried Chinese mushrooms
3 ounces lean, boneless pork in one piece
1 large pomfret or butterfish, about 1 1/4 pounds cleaned weight
1 teaspoon salt, if desired
1 tablespoon Shaoxing or dry Sherry wine
2 tablespoons dried salted black beans
2 thick pieces chicken fat taken from the cavity of a chicken
2 scallions, trimmed, cut lengthwise in half
6 very thin slices fresh ginger

Steps:

Soak the mushrooms in hot water for 30 minutes or longer.
Cut the pork into thin slices. Stack the slices and cut the pork into fine shreds. There should be about 1/3 cup tightly packed. Set aside.
Scrape the fish all over, but do not remove the skin. Rinse well and pat dry. Use a knife or cleaver, and cut two deep parallel gashes on the diagonal on both sides of the fish.
Arrange the fish on a small platter that will fit neatly in the top of a metal or other steamer. Sprinkle the fish with salt and wine. Drain and squeeze the mushrooms dry, and cut them into quarters. Scatter the pieces over the fish. Scatter the pork shreds and black beans over all. Top with the chicken fat. Arrange the scallions and ginger slices over all.
Bring a quantity of water to a boil in the bottom of a steamer. Set the fish platter on top of the steamer over the boiling water and let steam 10 minutes.
Transfer the fish with its top garnishes to a serving dish. Pour the liquid from the platter over all and serve

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 32 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 588 milligrams, Sugar 0 grams, TransFat 0 grams

STEAMED FISH WITH CABBAGE, MUSHROOMS AND CHINESE BLACK BEANS

Steamed Fish With Cabbage, Mushrooms and Chinese Black Beans image

From Dinners for Two by Sharon O'Connor; a collection of recipes from romantic country inns. Chinese black beans can be found in Asian markets, but it can be replaced with Chinese black bean sauce which is available in most grocery stores.

Provided by MamaDogg

Categories Asian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 head napa cabbage, cored and chopped
2 (6 ounce) flatfish fish fillets, such as halibut
4 ounces shiitake mushrooms, cut into quarters
1/4 cup olive oil
2 tablespoons shallots, chopped
2 garlic cloves, minced
2 tablespoons ginger, finely grated
1 ounce chinese salted fermented black beans, rinsed
green onion, minced, for garnish
fresh cilantro stem (to garnish)

Steps:

Preheat oven to 400°F.
Spread a sheet of parchment paper on a flat working surface and brush the edges with oil. On one half of the sheet, place a portion of the cabbage in the center, place a fillet on top of the cabbage, and arrange the mushrooms around; fold the remaining half of the parchment over the fish, and secure by folding in the edges. Repeat with the other sheet of parchment.
Place the parchment packages on a baking sheet and bake just until the fish is cooked, 8 to 10 minutes. Remove from the oven and transfer to a plate.
In a saute pan or skillet, heat the olive oil and saute the shallots, garlic, ginger, and black beans for about 3 minutes.
Serve. Remove the fish from their parchment, transfer to dinner plates, and drizzle the sauteed mixture over. Garnish with green onions and cilantro.

Nutrition Facts : Calories 465.6, Fat 29, SaturatedFat 4.2, Cholesterol 93.5, Sodium 141.4, Carbohydrate 10.2, Fiber 2.2, Sugar 1.6, Protein 41

STEAMED SEA BASS WITH BLACK BEAN SAUCE

Steamed sea bass with black bean sauce image

Chinese meals don't need to be eaten out of a takeaway carton - this special fish dish makes a smart dinner for two

Provided by Ching-He Huang

Categories Dinner, Main course

Time 30m

Number Of Ingredients 13

Ingredients

1 sea bass , head on, gutted
2cm piece ginger , thinly sliced
2 tbsp Shaohsing rice wine
cooked jasmine rice , to serve
1 tbsp groundnut oil
2 garlic cloves
2 tbsp grated ginger
2 tbsp fermented black beans , rinsed and crushed with the back of a spoon (or use 100g black bean sauce instead)
1 tbsp Shaohsing rice wine
3 tbsp toasted sesame oil
3 tbsp light soy sauce
2 spring onions , shredded
1 small handful coriander , leaves picked

Steps:

Wash the fish in cold running water. Pat dry with kitchen paper, then slash 3-4 slits into the skin on both sides. Season all over with salt and ground white pepper. Place ginger slices in the slits of the fish and inside the cavity.
Place the fish on a plate that fits inside your wok. In your wok place a pudding bowl upside down and pour water to come halfway up. Place the wok on the heat and bring the water to a boil.
Pour the rice wine over the fish, put the plate onto the upside-down bowl and place the lid of the wok on top. Steam on high heat for 8-9 mins, then leave to rest.
While the fish is cooking, make the black bean sauce. Add the groundnut oil to a hot wok or frying pan. When it starts to smoke, add the garlic, ginger and beans (or use 100g ready-made black bean sauce) and stir-fry for a few secs. Add the rice wine, sesame oil and light soy sauce, then bring to the bubble.
Carefully remove the fish (you can keep it on the plate that you cooked it on). Garnish with the spring onions and coriander, then drizzle over the black bean sauce and serve with rice.

Nutrition Facts : Calories 511 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 7.67 milligram of sodium

Tips:

Choose the right fish: Firm-fleshed fish like salmon, cod, or tilapia are best for steaming. They will hold their shape and won't fall apart during cooking.
Use fresh or frozen fish: Fresh fish is always best, but frozen fish can also be used. If using frozen fish, thaw it completely before cooking.
Season the fish simply: Salt, pepper, and a squeeze of lemon juice are all you need to season the fish. You can also add other herbs and spices, such as garlic, ginger, or thyme, to taste.
Steam the fish gently: Overcooked fish is tough and dry. Steam the fish gently over low heat until it is cooked through but still moist. This will take about 10-12 minutes for a 1-inch thick fillet.
Serve the fish immediately: Steamed fish is best served immediately. It can be garnished with chopped herbs, sliced lemon, or a drizzle of olive oil.

Conclusion:

Steamed fish with black beans is a healthy and delicious meal that is easy to make. It is a great way to enjoy the delicate flavor of fresh fish. The black beans add a boost of protein and fiber, and the ginger and scallions add a touch of spice and flavor. This dish is perfect for a quick and easy weeknight meal or a special occasion dinner.