2teaspoonslight soy sauce(or soy sauce, or tamari for a gluten-free option)
230g (1/2-lbs)green beans
1block (16 oz / 450 g) firm tofu, sliced
2large pieces white fish filletssea bass, cod, catfish, trout, etc.
4green onions, chopped
1thumb ginger, minced
To prepare the steamer, bring a large pot of water to a boil.
Rinse fermented black beans with tap water, drain, and transfer to a bowl. Use the back of a spoon to smash the beans. Add garlic, Shaoxing wine, light soy sauce, and sugar. Mix well. Or you can skip this step by using pre-made black bean sauce.
Choose a plate that is big enough to hold all the fish fillets, can fit in your steamer, and has a bit depth so the juice from steaming won’t spill to the pot. Spread the tofu in the center, and spread green beans around the tofu without too much overlapping. Lightly sprinkle salt over the green beans and the tofu. Arrange the fish fillets on top of the tofu. Spread the black bean sauce evenly over the fish. Place the plate into the steamer with boiling water. Steam covered for 8 minutes, or until the fish is cooked through.
Carefully transfer the plate onto the kitchen counter with your oven mitts on. If the plate is difficult to lift from the steamer, leave it there. Spread the ginger and and green onions onto the fish.
Heat vegetable oil in a small saucepan until it just starts to smoke. Immediately pour the oil onto the fish fillets to cook the green onions and ginger. You should hear a vibrant sizzle.
Transfer the fish, tofu, and green beans to serving plate, pour the remaining juice over.