Steamed Fish with Fermented Black Bean Sauce, Brown Rice, and Stir-fried Brussels Sprouts
Our friend Lixiang Fu taught us how to make this sauce for steamed white fish, though it would be wonderful with salmon, too. Stir-fry the brussels sprouts first, transfer them to a dish, and wipe the wok clean for the sauce.
Steamed Fish with Fermented Black Bean Sauce
- 1 – 1 1/2 lbs. mild white fish
- 1 bunch scallions, white and pale green parts, only, thinly sliced lengthwise
- 1” piece fresh ginger, bark removed, julienned
- 2 garlic cloves, thinly sliced
- 2 TBS peanut oil
- 1 TBS fermented black bean garlic sauce, such as Lee Kum Kee brand
- 1/2 TBS cornstarch
- 2 TBS white wine
- 3 TBS water
- 1 tsp low-sodium soy sauce
- 1 tsp sugar
- 1 tsp rice vinegar
Have scallions, ginger and garlic ready.
Combine the cornstarch, wine, water, soy sauce, sugar and vinegar in a small bowl.
Place fish in a stainless steel bowl or steamer tray, place over boiling water, and steam, with heat on simmer, for 7 – 10 minutes or until fish flakes easily with a fork.
While the fish is steaming, heat a wok over medium-high heat. Add the oil, swirling it around the sides of the wok.
Add the scallions, ginger and garlic and stir-fry until fragrant, about 30 seconds.
Add the fermented black bean garlic sauce and cornstarch mixture; cook briefly, stirring, until slightly thick. If it becomes too thick before the fish is ready, thin with a little water and lower the heat.
Transfer fish to a serving dish or to plates and drizzle with sauce; serve with brown rice.
Stir-Fried Brussels Sprouts
- 1 – 1 1/2 pounds brussels sprouts, quartered
- 3 – 4 garlic cloves, chopped
- 2 TBS peanut oil
- 1 tsp sea salt
Heat wok over medium-high heat; add oil and swirl to coat wok.
Add garlic and stir-fry until fragrant, about 30 seconds.
Add brussels sprouts and salt and stir-fry until the sprouts are bright green, slightly charred, and crisp-tender.
You can make these first, transfer to a serving dish, then wipe down the wok with a paper towel and use it for the black bean sauce. Quickly re-heat the sprouts in the microwave before serving if needed.