Steamed Fish with Black Bean Sauce


  • sea salt
  • freshly ground black pepper
  • 4 tablespoons Chinese salted black bean paste, mixed with a little sake
  • 8 tablespoons sake (Japanese rice alcohol)
  • thumb-sized piece of fresh ginger, peeled
  • 1 bunch fresh chives, cut into 1 ½-inch lengths
  • 6 tablespoons olive oil
  • + 2 more ingredients
    • 4 thick fish fillets (about 1.25" thick)
    • 2 teaspoons sesame oil

1. Season the fillets on both sides with salt and pepper. Spread the tops with black bean paste. Place fish into heatproof dish, add sake and steam for 10 minutes over high heat in a steamer. 2. While fish is steaming, use a vegetable peeler to slice the ginger into very thin slices, then use kn...

View full recipe at SpringPad


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