Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, hong kong style steamed white fish with douchijiang, spicy black bean sauce. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This steamed spicy fish is a snap to make and really tasty. Just steam the fish filet, make the minced vegetable spicy bean sauce, pour it right over My family is Cantonese, from Guangdong and Hong Kong, where fish dishes are steamed or fried and almost never spicy, like this Cantonese Steamed. Hong kong style steamed sea bass.
Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have hong kong style steamed white fish with douchijiang, spicy black bean sauce using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce:
- Make ready 2 filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time)
- Get 10 cm Japanese Leek (for topping)
- Prepare Sauce:
- Make ready 2 tbsp Douchijiang
- Take 2 tbsp Sake
- Prepare 1 tbsp Soy sauce
- Take 1 tsp Sugar
- Make ready 1 thumb-sized piece Ginger (finely chopped)
- Take 1 clove Garlic (finely chopped)
- Make ready 5 cm Japanese leek (finely chopped)
- Get 1 Chile oil or Ichimi pepper (if desired)
- Make ready Accompaniments:
- Take 2 head Bok choy
- Prepare To finish:
- Take 3 tbsp Oil (vegetable, sesame, peanut, whatever you prefer)
Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces. Add the noodles and mix well to combine. Garnish the fish with the coriander and serve with the noodles on.
Instructions to make Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce:
- Sprinkle salt onto the fish, and let sit for around 15 minutes. Rinse off with water and dry well. Combine the sauce ingredients.
- 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.
- 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.
- Place the finishing oil in a small saucepan and heat until it starts to smoke.
- 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.
- I used Lee Kum Kee Spicy Black Bean Sauce in this recipe.
- 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.
- An étiquette teacher might faint if she saw you eating it that way, but it is the style in Hong Kong.
Fermented black beans lend their own special taste and flavor to this Chinese beef in bean sauce recipe, while chile paste adds extra bite. Use a cleaver or knife to chop finely. Mince the garlic and mash with the black beans. String the celery and peel the carrots. Cut on the diagonal into thin slices.
So that’s going to wrap it up for this special food hong kong style steamed white fish with douchijiang, spicy black bean sauce recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
