- 2 fish steaks ((~500-600g total weight))
- 1 Tbsp + 1 tsp Chinese black beans
- 2 Tbsp chopped ginger + a little extra julienned ((the extra is optional))
- 2 Tbsp chopped garlic
- 1 Tbsp soy sauce
- 1 Tbsp Chinese cooking wine ((optional))
- 1 ½ tsp sugar
- ½ tsp ground white pepper
- Green onion
- Red pepper garnish (such as bell pepper) ((optional))
- In the plate you’re using to steam the fish (make sure the plate has some depth to catch the sauce), combine sugar, soy sauce, Chinese cooking wine and white pepper. Stir to dissolve the sugar as much as you can (it won’t all be dissolved, that’s okay).
- Place the fish steaks on the plate and flip to coat it in the sauce. Cover and marinate it for 30 minutes in the fridge, flipping the steaks half way through.
- Rinse black beans in some cold water to wash off excess salt.
- Combine the chopped garlic and the ginger on your cutting board, add the black beans to the mix then run your knife through the mixture again so you’re essentially chopping the beans into the garlic/ginger mix. You want the black beans to be broken up into smaller pieces, but it need not be a paste.
- Once fish is done marinating, flip it one more time and spread the black bean mixture evenly on top of the fish steaks.
- If using the extra ginger, sprinkle it around the fish in the sauce.
- Place a piece of parchment paper over the plate, making sure the edges go over the edges of the plate, to prevent condensation from dripping into the fish.
- Steam the fish over boiling water for 13-15 minutes or until cooked through (thermometer will register 145°F).
- Sprinkle with green onions and red pepper and close lid for 30 more seconds to wilt the onions.
- Taste the sauce, add a little more soy sauce if you think it needs it. Or add a tad more water if you think it is too salty.
- Serve with jasmine rice.