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Chinese Steamed Whole Fish With Fermented Black Beans and Garlic

Name: Chinese Steamed Whole Fish With Fermented Black Beans and Garlic
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons Chinese fermented black beans, rinsed and petted dry; 1 head garlic, peeled; 1 (1- to 1 1/2-pound) whole white-fleshed fish, sush as branzino, trout, red snapper, or sea bass, scaled and gutted; Kosher salt and ground white pepper; 13 slices of fresh peeled ginger, 3 left whole and 10 julienned, divided; 4 scallions, 2 halved and 2 cut into julienne, divided; 1 teaspoon soy sauce; 2 tablespoons canola, vegetable, or peanut oil; 1 bunch of cilantro, leaves and tender stems only, roughly chopped; 1/4 teaspoon chili flakes, plus more to taste (optional)

Prep Time

Cook Time

Total Time

30m

This Chinese steamed whole fish is flavored with fermented black beans and garlic, resulting in a fragrant and delicious dish. With the addition of ginger, scallions, soy sauce, and a hint of chili flakes, this recipe offers a balance of savory, aromatic flavors that perfectly complement the delicate fish.