Steamed Yellow Catfish with Black Bean Sauce
Tender yellow catfish steamed to perfection with a savory, aromatic blend of fermented black beans, garlic, and scallions.
Story
This classic Cantonese preparation highlights the delicate flavor of the yellow catfish. By steaming the fish, it remains incredibly moist, while the pungent black bean sauce adds a rich umami kick that soaks into every bite.
Ingredients
Whole yellow catfish
2 (about 400g total)
Fermented black beans
1 tbsp, rinsed and chopped
Fresh ginger
3 slices, plus 1 tbsp julienned
Scallions
2 stalks, chopped
Light soy sauce
1 tbsp
Dark soy sauce
1 tsp
Shaoxing rice wine
1 tbsp
Sugar
1/2 tsp
Neutral oil
2 tbsp
Instructions
1
Prepare the Fish
Clean the yellow catfish by removing the internal organs and rinsing thoroughly under cold water. Pat the fish dry with paper towels and place them on a heatproof plate. Stuff the cavity with a few slices of fresh ginger.
2
Make the Sauce
In a small bowl, combine the chopped fermented black beans, light soy sauce, dark soy sauce, rice wine, and sugar. Mix well until the sugar is dissolved. Drizzle this sauce evenly over the fish, then sprinkle with half of the chopped scallions.
3
Steam the Fish
Set up a steamer with boiling water. Carefully place the plate of fish into the steamer basket. Cover and steam over high heat for about 10 to 12 minutes, or until the fish is opaque and flakes easily with a fork.
4
Garnish and Serve
Remove the fish from the steamer. Drain off any excess cloudy liquid from the plate if desired. Top with the remaining scallions and julienned ginger. Heat the neutral oil in a small pan until smoking, then pour it over the scallions to release their aroma. Serve immediately with steamed rice.
