Steamed Whole Fish with fermented black bean sauce

Lunch / Dinner

Steamed Whole Fish with fermented black bean sauce

This Steamed Whole Fish with fermented black bean sauce is a very traditional part of a Chinese New Year feast. Also called Spring Festival, or Lunar New Year, Chinese New Year celebrates the beginning of the new year on the traditional Chinese calendar. And along with the celebration comes food that carries a lot of symbolism. These foods all have different meanings and are said to collectively bring family reunion, wealth, good fortune, prosperity, long life, and happiness, to name a few. And our menu is just a sampling of what is traditionally served.


4 servings

Total Time

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What is Shaoxing?

Shaoxing is a Chinese rice cooking wine. If you're having trouble finding it, use dry sherry instead.


Soak julienned ginger, scallions, and cilantro in a bowl of cold water; drain right before using.

Place scallion greens and half the ginger slices on a plate; set fish on top. Score slits, crosswise, into fish 3–4 times down to the bone; tuck remaining ginger slices into slits.

Set a metal ring or steamer rack in the bottom of a wok, fill with a few inches of water, then bring to a boil over high heat.

Set plate on top of ring in wok, cover, and steam fish until flesh is opaque, 810 minutes. Drain any liquid from the plate and discard ginger slices from slits.

Simmer wine, soy sauce, sugar, garlic, fermented beans, and pepper flakes in a saucepan over medium heat until reduced by half, 45 minutes; pour over fish.

Top fish with julienned ginger, scallions, and cilantro.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 236

% Daily Value*

Total Fat 5g 7%

Saturated Fat 1g 5%

Cholesterol 88mg 29%

Sodium 360mg 15%

Carbs 12g 4%

Protein 34g

*Percent Daily Values are based on a 2,000 calorie diet.

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