Steamed Sea Bass with Black Bean Sauce

Steamed Sea Bass with Black Bean Sauce

Steamed fish is a home-cooked dish in Hong Kong. It is a fresh and delicious steamed fish that is simple and nutritious. Adding garlic and fermented black beans will make it even more salty and fragrant. When I was a child, my parents often told me that eating fish would make me beautiful, smart, have bright eyes, and help me grow taller. 🤣

Ingredients
Steps
  1. Wash the fish and scrape off the scales. Wash the fish belly with chestnut starch water. And drain the water.
    Wash the fish and scrape off the scales. Wash the fish belly with chestnut starch water. And drain the water.
  2. Pat the fish dry inside and out with kitchen paper.
    Pat the fish dry inside and out with kitchen paper.
  3. Apply pepper powder inside and outside the fish to remove the fishy smell.
    Apply pepper powder inside and outside the fish to remove the fishy smell.
  4. Place ginger slices and scallion segments on a plate.
    Place ginger slices and scallion segments on a plate.
  5. The fish is quite long, so cut it in half. Then place the fish on the ginger and scallions in the dish, and put some scallions and ginger in the fish belly to remove the fishy smell.
    The fish is quite long, so cut it in half. Then place the fish on the ginger and scallions in the dish, and put some scallions and ginger in the fish belly to remove the fishy smell.
  6. Combine ingredients for black bean sauce.
    Combine ingredients for black bean sauce.
  7. Then pour the black bean sauce over the fish.
    Then pour the black bean sauce over the fish.
  8. Boil water in a wok, add sea bass when water boils, and steam for 10 - 12 minutes.
    Boil water in a wok, add sea bass when water boils, and steam for 10 - 12 minutes.
  9. After steaming, turn off the heat, sprinkle with chopped green onions, cover the wok and bake for one to two minutes.
    After steaming, turn off the heat, sprinkle with chopped green onions, cover the wok and bake for one to two minutes.
  10. Finish.
    Finish.
Languages
Steamed Sea Bass with Black Bean Sauce - English version
Bar vapeur à la sauce aux haricots noirs - Français (French) version
豉汁蒸鲈鱼 - 简体中文 (Simplified Chinese) version
Lubina al vapor con salsa de frijoles negros - Española (Spanish) version
Gedämpfter Wolfsbarsch mit schwarzer Bohnensauce - Deutsch (German) version
黒豆ソース蒸しスズキ - 日本語 (Japanese) version
블랙빈 소스로 찐 농어 - 한국인 (Korean) version
ปลากะพงนึ่งซอสเต้าเจี้ยว - แบบไทย (Thai) version
Branzino al vapore con salsa di fagioli neri - Italiana (Italian) version
Ikan Kakap Putih Kukus dengan Saus Kedelai Hitam - Bahasa Indonesia (Indonesian) version