Cantonese Steamed Fish with Black Bean Sauce

Cantonese steamed fish with black bean sauce is one of those dishes that instantly reminds me of home. Light, fragrant, healthy and full of flavour, it’s a family favourite that’s easier to make than you think!

what is cantonese steamed fish with black bean sauce?

Cantonese Steamed Fish with Black Bean Sauce (豉汁蒸魚) is one of my all-time favourite dishes to eat at home! It’s usually pretty expensive at Chinese restaurants. But it’s actually so easy to make at home, and you can get restaurant-quality results for a fraction of the price.

Unlike the traditional clear-steamed fish recipe I shared a while ago, which is simply seasoned with ginger, green onions, and soy sauce, this version adds a punch of flavour with a black bean mixture, which usually combines fermented black beans, garlic, chillies, and sometimes dried tangerine peel.

I especially love using this black bean mixture on milder fish like cod, because it turns a simple, bland fish into something really delicious. The sauce also goes perfectly with steamed rice, making it a comforting and flavourful meal.

ingredient notes

what type of fish can i use?

For Cantonese-style steamed fish, you want to choose a mild, white-fleshed fish with firm flesh that stays tender even after steaming. My go-to fish for this dish is sea bream, which I usually buy fresh from my local fishmonger. If you can’t find it, you can substitute with tilapia, sea bass, grouper or snapper.

fermented black soybeans

Fermented black soybeans (豆豉) are an important ingredient in this dish and one of my favourites to use! If you’ve never used them before, think of them like anchovies or miso. It’s salty, savoury and full of umami, and a small amount goes a long way.

You can usually find fermented black soybeans in Asian supermarkets, and they are sometimes labelled as “salted black beans.” You can also buy it on Amazon. If you’re checking the packaging, the ingredients should be very simple, usually just soybeans and salt.

When combined with garlic, ginger, and soy sauce, they create a rich, savoury umami base that goes perfectly with steamed fish.

dried tangerine peel

My family loves to add dried tangerine peel (陳皮) to steamed fish. It’s not a must and this dish will still be delicious without it, but we like it because it gives an extra fragrant and citrusy aroma.

You can usually find this in Asian supermarkets and on Amazon! To use it, simply soak the peel in warm water until soft, then slice it thinly.

seafood soy sauce

This is probably just a Cantonese household thing, but we always use Lee Kum Kee Seasoned Soy Sauce for Seafood whenever we make steamed fish. Compared to regular light soy sauce, it’s a little sweeter, lighter and less salty, so it really brings out the natural taste of the fish without overpowering it.

You can usually find it in Asian supermarkets or on Amazon. If you can’t find it, a simple substitute is light soy sauce with a pinch of sugar.

how to make cantonese steamed fish

1. Prep the fish: Clean and descale the fish using a fish scaler or small knife. Rinse and set aside.
2. Prepare the black bean mixture: In a small bowl, combine fermented black beans, garlic, tangerine peel (if using), chilli, cornstarch, sugar, light soy sauce and neutral oil. Set aside.
3. Assemble the fish: On a large heatproof plate, lay a few slices of ginger and some chopped green onions. Place the fish on top to prevent the skin from sticking. Insert a few slices of ginger and some green onions into the cavity of the fish. Spread julienned ginger on top and evenly spread the black bean mixture over the fish.
4. Steam the fish: Bring water to a boil in your steamer and place the plate inside. Steam on high heat for 13–15 minutes, depending on the size and thickness of the fish. For my 800g sea bream, 13 minutes works well. To check doneness, insert a chopstick into the thickest part. The flesh should feel tender and no blood should appear.
5. Finishing touches: Carefully pour out any excess fish liquid as this can taste bitter. Scatter thinly sliced green onions over the fish and pour hot oil directly on top to release the aromas.
6. Serve: Drizzle with Shaoxing cooking wine and seafood soy sauce. Serve immediately with steamed rice. Enjoy!

steaming tips for cantonese steamed fish

1) steamer setup

At home, I usually use a metal steaming rack in a large wok. If you don’t have one, you can improvise by placing a heatproof plate upside down or using two chopsticks to elevate the plate. The key is simply to keep the fish above the simmering water so it steams evenly. Make sure your plate fits comfortably inside and the lid is able to close fully.

2) cooking time

I usually add boiling water to the wok, put the fish in the steamer, and cover with a lid. Then I turn the heat to high and start timing once the water is bubbling. For a 700–800g fish, 13–15 minutes usually works. To check if it’s done, stick a chopstick into the thickest part. The flesh should be tender and there shouldn’t be any blood.

3) finishing touches

After steaming, carefully pour out any excess liquid from the plate, as it can taste bitter and affect the sauce. I like to scatter thinly sliced green onions over the fish and pour hot oil directly on top. This makes everything smell and taste amazing!

check out more classic steamed dishes!

• Chinese Steamed Egg
• Chinese Steamed Cabbage Rolls

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