Hainanese-Style Steamed Sea Bass with Fermented Bean Sauce
80% chuẩn vị · Chinese-Vietnamese Fusion
A flavorful twist on steamed sea bass, incorporating elements inspired by Hainanese chicken rice and Chinese fermented bean sauce. This version adds depth with fermented black beans and a touch of chili for a more complex umami profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Whole Sea Bass1 (about 2 lbs)
- Ginger2 inches, thinly sliced
- Scallions4, cut into 3-inch sections
- Fermented Black Beans2 tablespoons, rinsed and lightly mashed
- Garlic3 cloves, minced
- Soy Sauce3 tablespoons
- Oyster Sauce1 tablespoon
- Sesame Oil1 teaspoon
- Chili Peppers1-2, thinly sliced (optional)
- Water2 tablespoons
- Salt1/4 teaspoon
- Black Pepperpinch
- Cilantrofor garnish
Các bước
- 1
Clean and score the sea bass. Season lightly with salt and pepper. Stuff the cavity with half the ginger and scallions.
- 2
Place the remaining ginger and scallions on a steaming plate. Place the fish on top.
- 3
In a small bowl, combine the rinsed fermented black beans, minced garlic, soy sauce, oyster sauce, sesame oil, chili peppers (if using), and water. Mix well.
- 4
Pour the fermented bean sauce mixture over the fish, ensuring it gets into the slits.
- 5
Steam over high heat for 12-18 minutes, depending on the size of the fish, until cooked through.
- 6
Carefully remove the fish from the steamer. Discard the steamed ginger and scallions.
- 7
Garnish with fresh cilantro and serve immediately.
