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    You are in: Home / Recipes / Steamed Fish With Black Bean Sauce Recipe
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    Steamed Fish With Black Bean Sauce

    Steamed Fish With Black Bean Sauce. Photo by zaar junkie

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Hey Jude's Note:

    I guess this might be called my 'signature' dish and my husband was astonished that I hadn't posted it here yet. The original recipe came from my dog-eared copy of More Long-Life Chinese Cooking From Madam Wong but I've changed it so much that now it's my own. The black beans can be found in oriental markets, they keep forever in a clean glass jar with a tight fitting lid. I make this with fish fillets, usually Chilean sea bass but any firm, white fillet will work. You can also use a whole fish, just make 3, deep, diagonal gashes on each side of the fish. Cooking time is approximate, depending on the type and size fish you use. My sea bass fillet are pretty thick so I steam for 10 minutes total on them. Cook less for thinner fillets. Serve this fish with rice to soak up the delicious juice and I also, ALWAYS serve it with my Baby Bok Choy with Oyster Sauce. My husband loves to spoon some of the sauce from that onto his fish.

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    Units: US | Metric


    1. 1
      If using a whole fish, make 3 deep diagonal slashes on each side of the fish.
    2. 2
      Chop the black beans; place half of the black beans, scallions, and ginger on a heat-proof plate that can be used in the steamer; place the fish on top.
    3. 3
      Sprinkle fish with the sugar, then pour the sherry or rice wine, soy sauce and oil on top; cover the fish with remaining black beans, scallions and ginger.
    4. 4
      For steaming I use my electric wok and place 2 chopsticks next to each other in one direction and 2 more next to each other in the opposite direction, creating a platform.
    5. 5
      Place the plate of fish on top of the steamer, over briskly boiling water, cover and steam 10 minutes for thick fillets, 20 minutes for whole fish and less than 10 minutes for thinner fillets.
    6. 6
      fish is finished when fillets flake easily or when a chopstick will easily pierce the gill area on whole fish.
    7. 7
      Remove to a platter and garnish with cilantro.
    8. 8
      Serve over steamed jasmine rice and make sure to spoon the black bean sauce over the whole thing; YUM.

    Ratings & Reviews:

    • on May 10, 2010


      I used cod and followed the recipe. I used the rice cooker to steam it. Delicous, easy and healthy. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2009


      Pretty good recipe. My boyfriend did not really like it that much, but I thought it was good. We served it with a simple green salad and rice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2008


      This is a solid recipe. I put everything together in the morning before work so all I would have to do is steam the fish and bok choy when I got home. The flavor was good and the fish was so tender. I used a whole tilapia and the 20 minute steam time was perfect. To reduce dishes/cookware, I just added the bok choy to the steamer after 10-12 minutes. Quick and easy. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Steamed Fish With Black Bean Sauce

    Serving Size: 1 (99 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 111.4
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.6 g
    Cholesterol 30.8 mg
    Sodium 287.5 mg
    Total Carbohydrate 2.8 g
    Dietary Fiber 0.2 g
    Sugars 1.5 g
    Protein 9.0 g

    The following items or measurements are not included:

    fermented black beans


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