In this Steamed Fish with Black Bean Sauce recipe, delicate, flaky fish gets a boost from salty, umami-packed fermented black beans. We have instructions for using fillets or a whole fish!
If you love our more well-known Cantonese Steamed Fish recipe with ginger and scallions, this recipe is another version to add to your dinnertime arsenal. The fermented black beans do all the work, and the fish steams so quickly, making it a delicious and surprisingly easy recipe.
Check out the step by step instructions, recipe card, as well as my YouTube video showing the process from start to finish!
What Are Chinese Fermented Black Beans?
Chinese fermented black beans are made from black soybeans that have been fermented with salt and sometimes a little ginger for flavor.
These whole salted black beans have a unique taste that is instantaneously pleasing if you’ve never had them before. You can read more about them in our Chinese Ingredients Glossary article on fermented black beans.
We recommend using the whole black beans for this dish. However, we know we will get questions about using jarred black bean garlic sauce! Yes, you can use a tablespoon of that sauce in place of the 2 tablespoons of whole fermented black beans.
The jarred sauce has smashed fermented black beans, so it is denser in volume and will give your sauce a darker, more muddy appearance.
How to Steam Fish
First, you’ll need to set up a steamer. The most common way to do it is by placing a metal rack in a wok of simmering water, then putting the fish on a heatproof plate to rest on the rack.
You can also arrange two chopsticks in a v-pattern in your wok to use as a rack. Just make sure the dish can balance on them without touching the sides of the wok. Finally, you’ll need a domed cover for the wok so that steam can circulate around the fish.
If you don’t have a wok and steamer rack, or if your plate is too large for your wok, there are other ways to steam! You can use pots, large skillets, and even a roasting pan covered with aluminum foil. For more details and ideas on steamer setups, see our article on How to Steam Food.
Depending upon the size and thickness of your whole fish or fillets, steaming time can vary greatly:
- For thin fillets like flounder, sole, or branzino, steam time is 3 to 5 minutes.
- For thicker fillets like cod, haddock, or striped bass, times can vary from 4 to 7 minutes.
- For steamed whole fish like a branzino or tilapia, steam times can be from 6 to 9 minutes depending upon the size.
- Larger/thicker whole fish like striped bass or black seabass can take 7 to 10 minutes.
Here are some further tips and reminders:
- Steaming will take longer if your fish is cold out of the refrigerator
- To avoid overcooking your fish, use a timer. Set it for the lower end of the range, and check your fish. For example, if using a whole branzino, set the timer to 6 minutes.
Choosing Your Fish
So what types of fish are best for steaming? Generally, you want a more delicate white fish rather than very firm fish like swordfish, tuna, or mahi mahi, or very oily fish like mackerel or salmon (though steamed salmon does have its place!)
In general, Chinese like a more delicate white fish for steaming. This list isn’t exhaustive, but these are all great options, either whole or as fillets:
- Branzino/Mediterranean seabass (as shown here)
- Fresh fluke/flounder or sole
- Striped bass
- Black sea bass
- Tilapia
- Snapper
- Marble goby
- Freshwater largemouth bass
- Freshwater carp (though beware, they have a lot of bones!)
The following firmer white fish are generally larger and easier to steam as fillets (note they are quite a bit more firm! You can see the difference in our Youtube video):
- Haddock
- Cod
Steamed Whole Fish vs. Fillets
How does one decide whether to cook a whole steamed fish or a fillet? Let’s go over the pros and cons:
Preparation Time
Being short on time is definitely a reason to go with fillets – just give the fillet a rinse, pat it dry, and it’s ready for steaming. Even if a whole fish is cleaned by your fishmonger, you still have to go over it to remove any remaining scales, cut off sharp fins, and do some extra fine cleaning on the gills and in the cavity. For more details, you can see our Youtube video or our recipe for Whole Steamed Fish.
Freshness and Availability
Depending upon where you live, it could be difficult to buy a fresh whole fish. Fillets are generally more accessible. If you can get both, then it depends upon freshness. It’s especially important to get the freshest catch when you’re steaming fish, because you’ll definitely be able to taste that a fish is less than fresh when it’s steamed.
Taste and Texture
A fresh whole fish is almost always more tender than compared to the even fillets of the same exact fish! Just as cooking meat on the bone yields juicier results, cooking fish whole produces a more tender succulent texture.
Plus, having the whole fish means you also get to enjoy the treat of the fish cheeks, collars, bellies, and yes, the fish head. All of these odds and ends are prized pieces for the Chinese and many cultures. Chinese prefer live fish for steaming and are willing to pay premiums at the fish market and restaurants for this freshness. We have lots of tips on how to serve it in our whole steamed fish post and our Youtube video for this recipe.
All that said, if the convenience of boneless fillets is a priority (or you have family members who won’t touch fish with bones), then the fillet is the way to go!
Regardless of what you choose, I’m sure you’ll enjoy this steamed fish with black bean sauce!
Steamed Fish with Black Bean Sauce Recipe Instructions
Clean and prepare the whole fish (see our video or Steamed Whole Fish post for detailed instructions). If using a fish fillet, just give the fillet a quick rinse. Place your fish or fish fillet on a heatproof shallow rimmed dish that fits in your wok or steamer.
Prepare your steamer setup and heat the water to boiling. Meanwhile, in a small bowl, combine the sugar, hot water, white pepper, sesame oil, and soy sauce, and set aside. Also prepare your other ingredients!
Depending upon the size and thickness of your fish, steaming time can vary greatly: 3-5 minutes for thin fillets like flounder, or 4-7 minutes for thicker fillets like haddock. For steamed whole fish, you’ll need 6-8 minutes for smaller fish like branzino, depending on the size. Larger fish like striped bass or black seabass can take 7 to 10 minutes. Steaming can also take longer if your fish is cold out of the refrigerator.
Place the fish into the steamer and cover it. Set a timer for the lower end of the range of the fish you’re cooking. For example, if using a whole branzino, set the timer to 6 minutes. Adjust the heat so the water is a steady simmer, not a rolling boil.
While the fish is steaming, start your sauce by heating a saucepan over medium heat. Add the neutral oil, dried chopped chili peppers, if using, and minced ginger. Stir for 30 seconds to infuse the oil, then add the fermented black beans. Next, add the garlic and continue stirring for another 30 seconds, until the ginger begins to brown slightly.
Stir up the sauce mixture you prepared earlier, and pour it into the pan, scraping the bowl with a rubber spatula. (Make sure you get any undissolved sugar!) Stir and bring the sauce to a simmer, then stir in half of the scallions. Turn off the heat and set aside. Resting the sauce is an important step. Everything will settle, giving the sauce a clearer appearance.
Once the timer goes off, use an instant read thermometer to check the fish has reached 140°F/60°C. The fish will continue to residually cook and reach 145°F/63°C for the perfect doneness.
You can also insert a dull butter knife into the fish; if it cuts through the fish easily, it is done! If you’re unsure, you can also do a visual check. If the fish is opaque, it’s done! For a whole fish, the meat should be opaque but the bone underneath should be slightly translucent. That’s perfectly done! Remember, you’re not eating the bone.
Next, carefully pour off all of the liquid from the fish plate. I use a dry towel or oven mitt to hold the plate and a spatula in the other hand to keep the fish from sliding off while tilling the plate into the wok to drain off the liquid. Check out our Youtube video to see how it’s done!
Now pour the prepared sauce evenly over the fish.
Top with the remaining scallions and serve immediately!
Check out the photos in our Cantonese Whole Steamed Fish recipe for a more complete description on how to serve a whole steamed like a pro. We also show you how it’s done in our video!
Enjoy, folks!
Watch Bill Make Steamed Fish with Black Bean Sauce on Our YouTube Channel!
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Recipe
Steamed Fish with Black Bean Sauce
Ingredients
- 1 pound fish fillet(s) or one 1-1.25 pound/500-600g whole fish; cleaned
- ¾ teaspoon sugar
- ¼ cup hot water
- ⅛ teaspoon white pepper
- ¼ teaspoon sesame oil
- 1½ tablespoons soy sauce
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 2 dried chili peppers (seeds removed and chopped; optional)
- 1 teaspoon minced fresh ginger
- 2 tablespoons whole fermented black beans
- 2½ teaspoons minced fresh garlic
- 3 tablespoons chopped scallions
Instructions
- Place your fish or fish fillet on a heatproof shallow rimmed dish that fits in your wok or steamer. Prepare your steamer setup and heat the water to boiling. Meanwhile, in a small bowl, combine the sugar, hot water, white pepper, sesame oil, and soy sauce, and set aside.
- Depending upon the size and thickness of your fish, steaming time can vary greatly: 3-5 minutes for thin fillets like flounder or 4-7 minutes for thicker fillets like haddock; 6-8 minutes for smaller whole fish like branzino or 7-10 minutes for larger whole fish like striped bass or black sea bass Steaming can also take longer if your fish is cold out of the refrigerator. Place the fish into the steamer, cover, and set a timer for the lower end of the range of the fish you’re cooking. For example, if using a whole branzino, set the timer to 6 minutes. Adjust the heat so the water is a steady simmer, not a rolling boil.
- While the fish is steaming, start your sauce by heating a saucepan over medium heat. Add the neutral oil, dried chopped chili peppers, if using, and minced ginger. Stir for 30 seconds to infuse the oil, then add the fermented black beans. Next, add the garlic and continue stirring for another 30 seconds, until the ginger begins to brown slightly.
- Stir up the sauce mixture you prepared earlier, and pour it into the pan, scraping the bowl with a rubber spatula. Stir and bring the sauce to a simmer, then stir in half of the scallions. Turn off the heat and set aside. Resting the sauce allows it settle, giving it a clearer appearance.
- Once the timer goes off, use an instant read thermometer to check the fish has reached 140°F/60°C. The fish will continue to residually cook and reach 145°F/63°C for the perfect doneness. You can also insert a butter knife in the thickest part of the fish; if it cuts through easily, it is done! You can also do a visual check. If the fish is opaque, it’s done! For a whole fish, the meat should be opaque but the bone underneath should be slightly translucent. That’s perfectly done!
- Next, carefully pour off all of the liquid from the fish plate. Pour the prepared sauce evenly over the fish, top with the remaining scallions, and serve!
Tips & Notes:
Nutrition Facts
Check out our other steamed fish recipes!
- 20-Minute Cantonese Steamed Fish (fillet)
- Cantonese Whole Steamed Fish
- Steamed Fish with Spicy Bean Sauce
- Hunan Steamed Fish with Salted Chilies
- Steamed Whole Tilapia with Hunan Chilies
