Steamed Fish with Black Bean Sauce

Steamy Kitchen

Ready in: 45 minutes
Servings: 4
Gluten Free
Dairy Free

Ingredients

  • freshly ground black pepper
    Produce
  • 4 thick fish fillets (about 1.25" thick)
    Seafood
  • 1 bunch fresh chives, cut into 1 1/2-inch lengths
    Produce
  • thumb-sized piece of fresh ginger, peeled
    Produce
  • 6 tablespoons olive oil
    Oil, Vinegar, Salad Dressing
  • 4 tablespoons Chinese salted black bean paste, mixed with a little sake
    Ethnic Foods
  • 8 tablespoons sake (Japanese rice alcohol)
    Alcoholic Beverages
  • sea salt
    Spices and Seasonings
  • 2 teaspoons sesame oil
    Ethnic Foods

Steps

  • Season the fillets on both sides with salt and pepper.
  • Spread the tops with black bean paste.
  • Place fish into heatproof dish, add sake and steam for 10 minutes over high heat in a steamer.
  • While fish is steaming, use a vegetable peeler to slice the ginger into very thin slices, then use knife to julienne into thin slivers.
  • When fish is finished, remove the dish from the steamer and pour the accumulated cooking liquid onto a large deep plate for serving. Top the ginger slivers and the chives over the fish.
  • In a small frying pan, heat up the olive oil and sesame oil until just before it begins to smoke, then pour it over the fish. The chives and ginger should sizzle.
  • Transfer the fish to the plates containing the reserved steaming liquid and serve.

Nutrition

  • Calories: 309.47  cal  (15.47%)
  • Fat: 23.26  g  (35.79%)
  • Saturated Fat: 3.21  g  (20.09%)
  • Carbohydrates: 15.53  g  (5.18%)
  • Sugar: 10.21  g  (11.35%)
  • Cholesterol: 0.5  mg  (0.17%)
  • Sodium: 198.57  mg  (8.63%)
  • Alcohol: 4.83  g  (26.83%)
  • Protein: 1.87  g  (3.74%)
  • Vitamin C: 95.81  mg  (116.13%)
  • Vitamin A: 2376.13  IU  (47.52%)
  • Vitamin E: 4.23  mg  (28.19%)
  • Vitamin K: 18.71  µg  (17.82%)
  • Vitamin B6: 0.22  mg  (11.13%)
  • Folate: 35.75  µg  (8.94%)
  • Fiber: 2.05  g  (8.22%)
  • Potassium: 178.19  mg  (5.09%)
  • Manganese: 0.09  mg  (4.6%)
  • Vitamin B3: 0.79  mg  (3.94%)
  • Iron: 0.71  mg  (3.93%)
  • Vitamin B2: 0.07  mg  (3.86%)
  • Magnesium: 12.19  mg  (3.05%)
  • Vitamin B1: 0.04  mg  (2.79%)
  • Vitamin B5: 0.25  mg  (2.48%)
  • Phosphorus: 24.05  mg  (2.4%)
  • Zinc: 0.21  mg  (1.38%)
  • Selenium: 0.93  µg  (1.33%)
  • Calcium: 11.21  mg  (1.12%)
  • Copper: 0.02  mg  (1.09%)

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