dinner · dairy-free
Steamed fish with fermented black beans
Mild white fish steamed over simmering water with ginger, scallion and salty fermented black beans. A light, fragrant Chinese-style dish where the pan juices become the sauce.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Rinse the black beans briefly and chop them. Cut the ginger into matchsticks and slice the scallions thin.
-
2
Put the fish in a shallow heatproof dish. Scatter the beans and ginger over it and drizzle with the soy sauce and oil.
-
3
Set the dish on a rack above simmering water and cover.
-
4
Steam for about 8–12 minutes, until the fish reaches 63°C (145°F).
-
5
Top with the scallions and spoon the cooking juices over the fish.
