Steamed Grouper with Fermented Black Beans and Chili
80% chuẩn vị · Cantonese Fusion
A flavorful twist on the classic, incorporating the umami-rich depth of fermented black beans and a hint of chili for a more robust and spicy profile, while still maintaining the delicate steamed fish texture.
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 grouper1 (about 2 lbs)
- Fresh ginger1 (2-inch piece)
- Scallions4
- Fermented black beans2 tablespoons
- Garlic2 cloves
- Red chili1 (optional)
- Soy sauce3 tablespoons
- Sesame oil1 tablespoon
- Shaoxing wine1 tablespoon
- Salt1/2 teaspoon
- Water1/4 cup
- Vegetable oil1 tablespoon
- Cilantro sprigsfor garnish
Các bước
- 1
Clean and descale the grouper. Make diagonal slits on both sides. Stuff some ginger slices and scallion sections into the cavity and slits.
- 2
Rinse and lightly chop the fermented black beans. Mince the garlic. Finely slice the chili (if using). Julienne the remaining ginger and slice the remaining scallions.
- 3
Heat 1 tablespoon of vegetable oil in a small pan over medium heat. Add the chopped fermented black beans, minced garlic, and sliced chili. Sauté for 1-2 minutes until fragrant.
- 4
In a bowl, mix soy sauce, sesame oil, Shaoxing wine, salt, water, and the sautéed black bean mixture.
- 5
Place the fish on a heatproof plate. Arrange the remaining ginger and scallions on top. Pour the sauce mixture over the fish.
- 6
Steam the fish over high heat for 12-18 minutes, depending on size, until cooked through.
- 7
Remove from steamer. Garnish with fresh cilantro. Serve immediately.
