Steamed Fish with Black Bean Sauce

This is a classic Cantonese dish that is traditionally made with a whole steamed fish. In China, steamed fish is a must have for celebrations, holidays, and restaurant dinners with family. I chose to use fish fillets instead because they are much more practical for a weeknight dinner, and because the sauce here is richer than the one in my authentic Chinese steamed fish recipe, fillets hold up just as well.

I grew up eating steamed fish at family gatherings and at restaurants in Beijing. It was always the dish that signaled something worth celebrating. When I moved to the US, getting live whole fish was not as easy, so I started using fillets and never looked back.

I mix the black bean sauce in a bowl, spread it over the fillets, and steam everything for about 5 minutes. Then I pile on julienned ginger and scallion and pour hot oil over the top. That sizzle is the step that makes this dish, it cooks the aromatics instantly and gives the fish that restaurant level fragrance. I highly recommend giving this amazing 30 minutes steamed fish with black bean sauce recipe a try!

Steamed Fish with Black Bean Sauce serve on a plate with chop sticks

Ingredients

These are all the ingredients I use to make this delicious Steamed Fish with Black Bean Sauce. I separate in 2 groups; the black bean sauce that goes on before steaming, and the fresh toppings and oil that finish the dish.

Steamed Fish with Black Bean Sauce ingredients

Black bean sauce: I combine fermented black beans with Shaoxing wine, some oyster sauce, light soy sauce, minced ginger, sugar, salt, and cornstarch. I toned down the black beans and increased the aromatics so the sauce is fragrant and balanced, not overly salty.

Fish and toppings: I prefer thin tender white fish like flounder or branzino because the flavors from the sauce penetrate thinner fillets better. Julienned ginger and scallions go on top after steaming, and hot vegetable oil poured over them.

How to Make

1. Mix the sauce: Combine the fermented black beans, Shaoxing wine, oyster sauce, light soy sauce, minced ginger, sugar, salt, and cornstarch in a bowl. Stir well.

2. Set up the fish: Place the fish fillets on a plate that fits inside your steamer with minimal overlap. Spread the black bean sauce evenly over the fish.

fish fillets on a plate with black bean sauce

3. Steam the fish: Bring the water in your steamer to a boil. Place the plate inside, cover, and steam for about 5 minutes or until the fish is cooked through.

Steaming the fish in a pan

4. Add the toppings: Transfer the fish to a serving platter. Spread the julienned ginger and scallion over the top.

5. Pour the hot oil: Heat vegetable oil in a small saucepan until it shimmers. Test by poking a piece of scallion into the oil. It should sizzle with bubbles rising quickly. Immediately pour the hot oil over the fish and toppings. You should hear a vibrant sizzle. Serve hot.

Steamed Fish with Black Bean Sauce serve on a plate

Cooking Tips I Recommend

Do not skip the hot oil: Pouring hot oil over the steamed fish is a traditional Cantonese technique. It instantly cooks the raw ginger and scallion, releases their fragrance, and gives the surface of the fish a light sear. This one step is what separates a good steamed fish from a great one.

Test the oil temperature before pouring: If the oil is not hot enough, the toppings will not sizzle and you lose that fragrance. Dip a piece of scallion into the oil first. If it bubbles immediately, the oil is ready.

Use a plate that fits your steamer: The plate needs to sit inside the steamer with enough room for you to lift it out. Make sure the plate is elevated above the boiling water so the sauce does not get diluted.

Transfer carefully: The plate gets very hot inside the steamer. I turn off the heat, remove the steamer lid, wait for a minute to let the steam come out, then transfer the plate using a stainless steel plate lifter. This is much easier than lifting the plate with kitchen towels as patting. If you do not have a plate lifter, you can also wear a pair of oven mitts.

Steamed Fish with Black Bean Sauce serve on a plate with chop sticks

How I love Serving

I serve this over steamed rice of course because the sauce mixes into the rice and that is honestly the best part. My husband and I fight over the last spoonful of sauce at the bottom of the plate. On weeknights this is a complete meal on its own, but if I want to round it out I add a simple vegetable like my stir fried bok choy on the side.

When I make this for Chinese New Year or a family dinner, I serve it alongside other dishes as part of a spread. It pairs well with my homemade black bean sauce drizzled over steamed vegetables, or next to a Chinese braised whole fish (红烧鱼) if I want both versions on the table. For a bigger table, double the fillets and use 2 plates in a multilayer steamer.

Frequently Ask Questions

What is the best fish to use for steaming?

I recommend thin, tender white fish like flounder or branzino. They cook quickly and absorb the sauce better than thicker cuts. Cod and halibut work too, but you will need to steam them for about 8 minutes instead of 5. The key is to use fresh, mild white fish so the black bean sauce can shine.

Can I use this sauce on other proteins?

Yes, this black bean sauce works well on chicken, pork ribs, and tofu. I use a similar sauce for my steamed ribs (you can find the steamed rib with black bean sauce recipe here) and it is just as good. Adjust the steaming time based on the protein and make sure the sauce is spread evenly so everything cooks through.

How do I store leftover steamed fish?

Keep leftovers in an airtight container in the fridge for up to 1 day. Reheat gently in the steamer for 2 to 3 minutes or in the microwave on low power. Steamed fish is best fresh because the texture changes as it sits, so I usually only make as much as we plan to eat.

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Steamed Fish with Black Bean Sauce

By Maggie Zhu
5 from 9 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Print
My steamed fish with black bean sauce is a traditional Cantonese main dish made with tender fish fillets, fermented black beans, and fresh aromatics, finished with sizzling hot oil poured right on top. I have it ready on the table in 30 minutes and seriously tastes like a meal you would order at a dim sum restaurant.

Ingredients 

  • 1 tablespoon fermented black beans
  • 2 teaspoons Shaoxing wine
  • 1 tablespoon oyster sauce
  • 2 teaspoons light soy sauce
  • 1 tablespoon minced ginger
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 2 flounder fillets (or other white fish such as branzino, cod, or halibut) (*Footnote 1)
  • 1 thumb ginger , julienned
  • 2 scallions , julienned
  • 2 tablespoons vegetable oil

Instructions

  • Combine the fermented black beans, Shaoxing wine, oyster sauce, light soy sauce, ginger, sugar, salt and cornstarch. Stir to combine.
  • Select a plate that can hold the fish and can fit into your steamer (or wok, if using a wok in your steamer setup). Place the fish fillets into the plate with minimal overlap. Spread the black bean sauce evenly over the fish. Set up your steamer and bring the water to a boil. Place the plate into the steamer and steam covered for 5 minutes (*Footnote 2), or until the fish is cooked through.
  • Once cooked, transfer the fish onto a serving platter. Spread the ginger and scallion over the fish.
  • Heat vegetable oil in a small saucepan until it shimmers. Test the oil by poking a piece of scallion into it, it should sizzle and small bubbles rapidly rise up. Immediately pour the oil onto the fish fillets to cook the ginger and scallion. You should hear a vibrant sizzle. Serve hot.

Ingredient Substitution Guide

Notes

  1. I used flounder in this recipe and really enjoyed the result. The fish is very tender and juicy, with a slightly sweet taste that works perfectly with the sauce. I also like branzino fillets, which cook fast and work well with the sauce. Thicker fish such as cod and halibut work as well, but you need to cook them longer.
  2. If using thicker fish fillets such as cod or halibut, cook for 8 minutes, or until you can easily flake the fish. 

Nutrition

Serving: 1serving, Calories: 318kcal, Carbohydrates: 11.4g, Protein: 31.8g, Fat: 15.7g, Saturated Fat: 3.2g, Cholesterol: 86mg, Sodium: 868mg, Potassium: 486mg, Fiber: 0.7g, Sugar: 4.4g, Calcium: 28mg, Iron: 1mg

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