Cantonese-Style Steamed Fish with Black Bean Sauce: Umami Explosion
Introduction
Cantonese-style steamed fish with black bean sauce is a classic dish that is beloved for its delicate flavors and health benefits. This dish perfectly balances the umami richness of fermented black beans with the freshness of white fish, creating a harmonious and satisfying culinary experience. Steaming the fish ensures that it remains tender and moist, while allowing the flavors to meld beautifully. Let’s dive into the process of creating this umami explosion on a plate.
Ingredients
To prepare this delectable Cantonese-style steamed fish with black bean sauce, you will need the following ingredients:
– 1 whole fresh white fish (such as sea bass or snapper), cleaned and scaled
– 2 tablespoons fermented black beans
– 2 cloves garlic, minced
– 1-inch piece of ginger, julienned
– 2 green onions, sliced thinly
– 1 red chili, sliced (optional)
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon Shaoxing wine or dry sherry
– 1 teaspoon sesame oil
– 1 teaspoon sugar
– 1/2 cup chicken or vegetable broth
– Fresh cilantro leaves for garnish
– Steamed white rice, to serve
Directions
1. Rinse the whole fish under cold water and pat dry with paper towels. Make 2-3 diagonal cuts on each side of the fish.
2. In a small bowl, mash the fermented black beans with a fork until slightly mashed. Add the minced garlic, ginger, green onions, chili (if using), soy sauce, oyster sauce, Shaoxing wine, sesame oil, and sugar. Mix well to combine.
3. Place the fish on a heatproof plate that will fit inside your steamer. Pour the black bean sauce mixture over the fish, making sure to get some into the cuts on the fish.
4. Bring water to a boil in a steamer. Once the water is boiling, place the plate with the fish into the steamer, cover, and steam over high heat for about 8-10 minutes, or until the fish is cooked through.
5. In a small saucepan, heat the chicken or vegetable broth until hot.
6. Carefully remove the plate from the steamer and pour the hot broth over the fish.
7. Garnish with fresh cilantro leaves and serve immediately with steamed white rice on the side.
This Cantonese-style steamed fish with black bean sauce is a delightful dish that showcases the beauty of simplicity and the depth of umami flavors. Enjoy this dish with your loved ones for a satisfying and healthy meal that is sure to impress.
FAQ about Cantonese-Style Steamed Fish with Black Bean Sauce
1. What is Cantonese-Style Steamed Fish with Black Bean Sauce?
Cantonese-Style Steamed Fish with Black Bean Sauce is a traditional Chinese dish that involves steaming fresh fish to perfection, then topping it with a savory and aromatic sauce made of fermented black beans, soy sauce, garlic, ginger, and other flavorful ingredients.
2. What type of fish is commonly used in this dish?
Tilapia, sea bass, or snapper are commonly used for Cantonese-Style Steamed Fish with Black Bean Sauce. These types of fish have a mild flavor that pairs well with the robust and umami-rich black bean sauce.
3. How is the fish prepared before steaming?
Before steaming, the fish is usually cleaned, scaled, and gutted. It is then typically seasoned with salt, ginger, and scallions to enhance its natural flavors.
4. What gives the black bean sauce its umami flavor?
The umami flavor in the black bean sauce comes from the fermentation process of the black beans. This process creates rich and complex flavors that add depth to the dish, complementing the delicate taste of the steamed fish.
