Steamed Fish with Black Bean Sauce | Chinese Recipe
For more great Instant Pot recipes, please visit InstantPotEasy.com
This recipe is my mother in law’s signature dish! Simple, quick and healthy, it’s really the perfect weeknight dinner. We always use black cod, also known as …
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Wow! This is just perfect for me. I need to avoid fried food, says my doctor. Thank you Chef 😘😘😘
what else do you serve with it ??
I always steamed the dried fish first with green onions and ginger. After that I remove the fish from the liquid and condiments to another plate.
On the sauce , I mix light soya sauce, oyster sauce, rock sugars, pepper and water to heat it up in a small pot. After it heat up add sesame oil, rice wine.
Pour over fish.
Next is to fry the mixture of ginger, garlic and black beans lightly till fragrant with oil. Then pour it on top of the fish.
Enjoy =)
I like how u talk sister
No fishy smell?
I mean didn remove the fish smell after steaming
Fermented black beans are called "dau see" in Cantonese. They are difficult to find, even in Asian grocery stores. So, I would use the Black Bean Garlic Sauce ( https://usa.lkk.com/en/products/black-bean-garlic-sauce ) by Lee Kum Kee ( https://usa.lkk.com/en ) to make this dish; then, I would only need to add minced ginger and the other condiments.
can I use black bean paste like Korean black bean paste?
hello from Kuwait 🙂 thank u for ur time doing this Recipe for us .. I have Q … do u have any thai Recipe with Arabic look ? 🙂 thank u so much I love ur thai kitchen ..
You so pretttyyyy I love your video thank you
Pom chorp aahaan thalay, krap! Chok dee gap dek! 🇹🇭❤️😄
My method is the exact same, except I pour the soy sauce and sugar mixture over the fish after it has been steamed, and only marinate for a few minutes in the shaoxing yellow wine.
The same method used when making the common Cantonese steamed fish with green onions and ginger.
The reason is that fish meat is not dense and marinating and steaming in a sodium mixture will cause more water to come out making it less juicy.
People marinate pork short ribs and steam with this same mixture, but that works because pork meat is so fatty and dense so the loss of moisture is negligible.
น่ากินดีครับ
Congratulations Pailin , hope you have a smooth delivery and a beautiful And healthy baby ! I tried this and my family really really love it , Awesome !
Thank you 👍🏻💕🇸🇬
Looks just like childhood
I feel like some bird's eye chili will go well with this. I love chilies!!!
funny name, but perfect recipe, thanks for that 🙂
Congratulations!!! I really enjoyed watching this video but I m a vegetarian and I would like you to make vegetarian pad thai video or can you suggest how can I make it vegetarian pad Thai!! Thank you
Congratulations Pailin. How are you doing? Do you have any recipe on cucumber salad? Love from Nigeria!
The bowls, cups, and plate(s) are nice mellow colors. Watching different episodes, they appear now and then. I hope you can update your home page to tell us where you bought the items, including Amazon and other retailers. Sometimes, using the same color utensils and dishes helps me feel like I am there with you preparing the entree. For example, the orange mini whisk you use is found on https://www.kitchenkapers.com/products/bia-cordon-bleu-mini-whisk-assorted instead of Amazon. Wish I knew where the light blue whisk and green ceramic plate were bought. WTYL Pailin.
Thanks Pailin, I appreciate the quick answer.
how bout 'cat fish'?& black been that have been canned together with fried fish?it is still ok?
Looks delicious, can’t wait to try it..😋
Hey Pailin! Any way you can do a NAEM recipe? Wanna learn from you how to prepare sour fermented pork! Hope you'll do it! =D
I'm so glad that I watched a video from you with VIDEO INFLUENCERS channel! Now I'm one more of your followers
Congrats on little Pai ✌️🙏🇨🇷🐒
that parchment paper trick is so neat! and i wonder if it is applicable for steaming buns as well? 🤔 (since i don't have a bamboo steamer nor a kitchen towel big enough to cover the lid and prevent condensation to fall on the buns during cooking)
Where do you buy your steamer from please? 😅
To those living in Europe, use sea bass or sea bream.
Beautiful recipe Pai.
อยากจะฝากสวัสดีจากเมืองราชบุรีครับ!
So yummy …. I will prepare 1 big of hot jasmine rice….
Hi Pailin, looks very good as usual.
I never tried this one yet, most of the time the steamed fish you can find here is red snapper, but I will try to cook that one too if I have the chance, it looks deliciouuuus !
Hi! Can you give us ideas what to use coconut cream for? I bought few cans of coconut cream by accident instead of coconut milk.. ive tried using coconut cream in curries and soups and its just not quite right. Don't really want to throw them away but i don't really know what to do with them.
Any ideas what to do with coconut cream? Deserts? I have no idea…? Sos
my mom adds dried orange peel to this
I've eaten black been sauce a million times (maybe a thousand) and I never ever made the connection that they were soy beans, not black beans. After all these years! I'm so dumb sometimes. I always thought. How did "black beans" get into Chinese food? I've never bought them but I eat the sauce all the time at Chinese restaurants. Crab w/ Black Bean sauce is one of my all time favorites. I thought they were preserved black beans chopped up. Hahahahaha!
My mom's signature dish….steamed salmon with black bean sauce.
Those little beans are very savory–so are the meaty dried mushrooms they use.
👍
Yum