Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hong kong style steamed white fish with douchijiang, spicy black bean sauce. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook hong kong style steamed white fish with douchijiang, spicy black bean sauce using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce:
- Get 2 filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time)
- Make ready 10 cm Japanese Leek (for topping)
- Prepare Sauce:
- Take 2 tbsp Douchijiang
- Make ready 2 tbsp Sake
- Prepare 1 tbsp Soy sauce
- Take 1 tsp Sugar
- Get 1 thumb-sized piece Ginger (finely chopped)
- Take 1 clove Garlic (finely chopped)
- Take 5 cm Japanese leek (finely chopped)
- Take 1 Chile oil or Ichimi pepper (if desired)
- Prepare Accompaniments:
- Make ready 2 head Bok choy
- Prepare To finish:
- Make ready 3 tbsp Oil (vegetable, sesame, peanut, whatever you prefer)
Instructions to make Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce:
- Sprinkle salt onto the fish, and let sit for around 15 minutes. Rinse off with water and dry well. Combine the sauce ingredients.
- Shave the white parts of the Japanese leek thinly, quickly soak in water, and dry well. Cut the bok choy into quarters lengthwise and boil or steam in the microwave.
- Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. Cover with plastic wrap, and microwave for 4-5 minutes at 450W.
- Place the finishing oil in a small saucepan and heat until it starts to smoke.
- Place the fish and remaining sauce from Step 3 on a plate with the bok choy from Step 2, and garnish the fish with the shredded leek. Drizzle on the hot oil from Step 4 and it's finished.
- I used Lee Kum Kee Spicy Black Bean Sauce in this recipe.
- Recommended way to eat: Place the shredded fish and sauce over white rice, mix, and eat. The rice that has soaked up juices from the fish is terrific.
- An étiquette teacher might faint if she saw you eating it that way, but it is the style in Hong Kong.
So that’s going to wrap this up for this exceptional food hong kong style steamed white fish with douchijiang, spicy black bean sauce recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
