Recipe of Perfect Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce Recipe. This steamed spicy fish recipe is easy and really tasty. Just steam the fish filet, make the spicy My family is Cantonese, from Guangdong and Hong Kong, where fish dishes are steamed or fried and almost never spicy, like this Cantonese Steamed Fish with Spicy Bean Sauce: Recipe Instructions.

You can cook Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce

1. Make ready 2 of filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time).
2. Make ready 10 cm of Japanese Leek (for topping).
3. Make ready of Sauce:.
4. You need 2 tbsp of Douchijiang.
5. Prepare 2 tbsp of Sake.
6. It’s 1 tbsp of Soy sauce.
7. You need 1 tsp of Sugar.
8. Take 1 of thumb-sized piece Ginger (finely chopped).
9. Take 1 clove of Garlic (finely chopped).
10. You need 5 cm of Japanese leek (finely chopped).
11. Take 1 of Chile oil or Ichimi pepper (if desired).
12. You need of Accompaniments:.
13. It’s 2 head of Bok choy.
14. Prepare of To finish:.
15. Make ready 3 tbsp of Oil (vegetable, sesame, peanut, whatever you prefer).

Hong Kong Style Steamed Fish We love our steamed fishes over at the Yeo family, and the Hong Kong style of steaming fish is by far our favourite steaming technique.Hong Kong style steamed dragon grouper with mushroom and herbs o.Steamed salmon fish fillet on white plate.Clean eating, healthy and diet food concept.

Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce instructions

1. Sprinkle salt onto the fish, and let sit for around 15 minutes. Rinse off with water and dry well. Combine the sauce ingredients..
2. Shave the white parts of the Japanese leek thinly, quickly soak in water, and dry well. Cut the bok choy into quarters lengthwise and boil or steam in the microwave..
3. Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. Cover with plastic wrap, and microwave for 4-5 minutes at 450W..
4. Place the finishing oil in a small saucepan and heat until it starts to smoke..
5. Place the fish and remaining sauce from Step 3 on a plate with the bok choy from Step 2, and garnish the fish with the shredded leek. Drizzle on the hot oil from Step 4 and it's finished..
6. I used Lee Kum Kee Spicy Black Bean Sauce in this recipe..
7. Recommended way to eat: Place the shredded fish and sauce over white rice, mix, and eat. The rice that has soaked up juices from the fish is terrific..
8. An étiquette teacher might faint if she saw you eating it that way, but it is the style in Hong Kong..

Famously for the Cantonese the favorite way to cook For this Chinese Steamed Fish with Black Bean Sauce recipe we recommend a mild lean fish like cod, halibut, pomfret, southern Hong Kong Style Mango Pudding 香港芒果布甸.Related Post: Thai-Style Steamed Whole Fish.Steamed Fish with Black Bean Sauce.

Chinese steamed fish topped with fresh ginger and shallots / scallions that is "cooked" when hot oil is poured over it.It never ceases to amaze me how such simple recipes can taste so incredible.This Chinese Steamed Fish with Ginger and Shallot Sauce is a classic.Add the black beans and fry for another minute.Pour the sauce over the fish pieces, garnish with.