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–+ servings
Fish with Chili Bean Sauce

Steamed Fish with Chili Bean Sauce for Flavorful Weeknights

Experience the delightful blend of flavors in Fish with Chili Bean Sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 whole Whole Fish (Tilapia or Sea Bass) Any firm white fish like cod or haddock can be substituted.
  • 1 tsp Salt Necessary for seasoning.
  • 2 tbsp Shaoxing Wine Enhances flavor during marination; use dry sherry if not available.
For the Sauce
  • 2 tbsp Chili Bean Paste (Doubanjiang) Main flavor booster; spicy miso or sriracha can be used as alternatives.
  • 1 tbsp Light Soy Sauce Adds saltiness and umami; swap for tamari for gluten-free option.
  • 1 tbsp Dark Soy Sauce Offers depth of color and taste.
  • 1 tbsp Chinese Black Vinegar Imparts acidity; consider balsamic or rice vinegar as substitutes.
  • 1 tbsp Sugar Balances flavors; honey or maple syrup can be substitutes.
  • 3 tbsp Water Used for sauce consistency.
For the Aromatics
  • 2 tbsp Cooking Oil Canola or vegetable oil is recommended.
  • 2 tbsp Green Onions Adds freshness; substitute with scallions or leeks.
  • 2 cloves Garlic Use fresh garlic for best flavor.
  • 1 inches Ginger Fresh ginger preferred; ground ginger can work in a pinch.
  • 2 pcs Dried Chilies Adjust heat level as desired.

Equipment

  • Steamer
  • Mixing Bowl
  • non-stick pan
  • heatproof plate

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together chili bean paste, light soy sauce, dark soy sauce, Shaoxing wine, Chinese black vinegar, sugar, and water until smooth and well-combined.
  2. Rinse your chosen whole fish under cold water, then gently pat it dry. Season generously with salt, and drizzle Shaoxing wine all over. Allow to marinate for about 15 minutes.
  3. Place the marinated fish on a heatproof plate suitable for steaming. Set up your steamer and bring water to a rolling boil. Steam the fish over high heat for 5-10 minutes until cooked.
  4. In a non-stick pan, heat cooking oil over medium heat. Add minced garlic, grated ginger, sliced green onions, and dried chilies. Stir-fry for 1-2 minutes until fragrant.
  5. Pour the prepared sauce into the pan with the stir-fried aromatics and simmer on low heat for 2-3 minutes until thickened.
  6. Carefully transfer the steamed fish onto a serving platter, drizzle the flavorful sauce over it, and garnish with sliced green onions before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat gently to maintain moisture.

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