Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hong kong style steamed white fish with douchijiang, spicy black bean sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Hong Kong Style Steamed Cod Fish. Steaming is a very healthy and easy way to prepare fish. Preparing a perfectly steamed fish just require a little knowledge.
Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have hong kong style steamed white fish with douchijiang, spicy black bean sauce using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce:
- Take 2 filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time)
- Prepare 10 cm Japanese Leek (for topping)
- Take Sauce:
- Prepare 2 tbsp Douchijiang
- Prepare 2 tbsp Sake
- Prepare 1 tbsp Soy sauce
- Get 1 tsp Sugar
- Prepare 1 thumb-sized piece Ginger (finely chopped)
- Prepare 1 clove Garlic (finely chopped)
- Get 5 cm Japanese leek (finely chopped)
- Prepare 1 Chile oil or Ichimi pepper (if desired)
- Take Accompaniments:
- Make ready 2 head Bok choy
- Make ready To finish:
- Take 3 tbsp Oil (vegetable, sesame, peanut, whatever you prefer)
I chose to use steaks because the bones and skin keep everything more moist, and adds flavour to the sauce. But if steaks is not available, you can definitely use filets instead, just be sure to. Steaming with black bean sauce works with fish fillets as well. Famously for the Cantonese the favorite way to cook For this Chinese Steamed Fish with Black Bean Sauce recipe we recommend a mild lean fish like cod, halibut, pomfret, southern Hong Kong Style Mango Pudding 香港芒果布甸.
Instructions to make Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce:
- Sprinkle salt onto the fish, and let sit for around 15 minutes. Rinse off with water and dry well. Combine the sauce ingredients.
- Shave the white parts of the Japanese leek thinly, quickly soak in water, and dry well. Cut the bok choy into quarters lengthwise and boil or steam in the microwave.
- Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. Cover with plastic wrap, and microwave for 4-5 minutes at 450W.
- Place the finishing oil in a small saucepan and heat until it starts to smoke.
- Place the fish and remaining sauce from Step 3 on a plate with the bok choy from Step 2, and garnish the fish with the shredded leek. Drizzle on the hot oil from Step 4 and it's finished.
- I used Lee Kum Kee Spicy Black Bean Sauce in this recipe.
- Recommended way to eat: Place the shredded fish and sauce over white rice, mix, and eat. The rice that has soaked up juices from the fish is terrific.
- An étiquette teacher might faint if she saw you eating it that way, but it is the style in Hong Kong.
Related Post: Thai-Style Steamed Whole Fish. Chinese Steamed Fish with Black Bean and Ginger Sauce — Appetite for China. As much as I'd Ovenbird's Home Cooking Adventures — Hong Kong Style Steamed Fish We love our steamed. Chinese Steamed Whole Fish with Black Bean Sauce. This easy and delicious steamed whole fish.
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