Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce.
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 achieve it.
Ingredients of Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce
- It's 2 of filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time).
- Prepare 10 cm of Japanese Leek (for topping).
- Prepare of Sauce:.
- It's 2 tbsp of Douchijiang.
- Prepare 2 tbsp of Sake.
- Prepare 1 tbsp of Soy sauce.
- It's 1 tsp of Sugar.
- You need 1 of thumb-sized piece Ginger (finely chopped).
- It's 1 clove of Garlic (finely chopped).
- It's 5 cm of Japanese leek (finely chopped).
- Prepare 1 of Chile oil or Ichimi pepper (if desired).
- Prepare of Accompaniments:.
- You need 2 head of Bok choy.
- You need of To finish:.
- Prepare 3 tbsp of Oil (vegetable, sesame, peanut, whatever you prefer).
Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce step by step
- 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..
