If you’re a fan of Cantonese cuisine, then you’re likely familiar with the classic dish known as Steamed Fish with Black Bean Sauce. This beloved recipe is not only delicious but also incredibly healthy, making it a favorite among both home cooks and professional chefs alike. The combination of tender, flaky fish and savory black bean sauce creates a symphony of flavors that is sure to impress even the pickiest of eaters.

Ingredients:

• 1 whole fresh fish (such as sea bass or snapper), cleaned and scaled
• 3 tablespoons fermented black beans
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1/2 cup chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• Fresh cilantro for garnish

Instructions:

1. Rinse the fish under cold water and pat dry with paper towels. Make 3-4 diagonal cuts on each side of the fish to help it cook evenly.
2. In a small bowl, combine the fermented black beans, garlic, ginger, green onions, soy sauce, oyster sauce, and sugar. Mix well to create the black bean sauce.
3. Place the fish on a heatproof plate and pour the black bean sauce over the top, ensuring that it is evenly coated.
4. In a large steamer or wok, bring water to a boil. Place the plate with the fish in the steamer or on a rack above the boiling water. Cover and steam for 10-12 minutes, or until the fish is cooked through.
5. In a small saucepan, heat the chicken stock over medium heat. In a separate bowl, mix the cornstarch with water to create a slurry. Slowly stir the slurry into the chicken stock, stirring constantly until the sauce has thickened.
6. Remove the fish from the steamer and pour the thickened sauce over the top. Drizzle with vegetable oil and garnish with fresh cilantro.
7. Serve the Steamed Fish with Black Bean Sauce hot with steamed rice and your favorite vegetable side dish. Enjoy!