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Steamed pompano with black bean garlic sauce
A dish that one often gets to enjoy only in Chinese restaurants, steamed whole fish is not difficult to make at home. Note, however, that you'll need a large steamer and a large heatproof plate in which to cook the fish.
Course
Main Course
Cuisine
Chinese
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Equipment
Steamer
Ingredients
1
whole
pompano
about 600 grams (or other firm and fleshy fish), gutted and cleaned
2
tablespoons
black bean sauce
2
cloves
garlic
thinly sliced
1
thumb-sized piece
ginger
thinly sliced
1
small bunch
scallions
julienned
½
small
carrot
julienned
2
tablespoons
sesame seed oil
¼
lemon
Instructions
Score the fish by making two to three diagonal incisions about half an inch deep. Turn the fish over and make incisions on the opposite side as well.
Spread a tablespoonful of black bean sauce on one side of the fish.
Place the fish, seasoned side down, on a heat-proof plate or platter.
Take another tablespoonful of black bean sauce and spread on the top side of the fish.
Scatter the garlic and ginger all over the fish. For best results, stuff some of the ginger and garlic into the cavity.
Steam the fish for 30 minutes over briskly boiling water.
When the fish is done, scatter the carrot strips and scallions on top.
Heat the sesame seed oil until smoking then pour all over the fish.
Squeeze a quarter of a lemon over the fish and serve the steamed pompano by itself or with hot rice.