You may use many different types of fish with this recipe including black sea bass or branzino. If you prefer fish filets to whole fish, simply adjust the cooking time and tuck the aromatics under the filets.
Ingredients
- 1 whole (2½- to 3-pound) black sea bass, branzino or red snapper cleaned and scaled (see Note)
- 1 tablespoon toasted sesame oil
- 3 sprigs fresh cilantro
- 4 scallions cut in 2- to 3-inch julienne
- 1 ounce (2-inch piece) fresh ginger, peeled and cut in fine julienne
- Kosher salt
- Freshly ground black pepper
- 1 cup Black Bean Sauce*
- 1½ cups water, divided
- ½ cup granulated sugar
- 3 ounces (3- to 4-inch piece) peeled fresh ginger
- 1 medium to large head (12 cloves) garlic, peeled and finely chopped
- 5 ounces (¾ cup) Chinese fermented black beans
- ½ cup mirin, divided
- ½ cup dry white wine (or substitute sake)
- 5½ tablespoons low-sodium soy sauce
- 1½ tablespoon rice wine vinegar
Instructions
Cut 3 slits on each side of the fish. Rub fish with sesame oil and season with salt and pepper. Stuff the fish belly with half the scallions and ginger.
Place fish on a heat-proof dish that can rest above the water in a wok or Dutch oven. To cook, add water to the wok or Dutch oven so it won’t touch the fish and heat the water to a simmer. Cover and steam for 25 to 30 minutes, until cooked through. (Alternatively, cook in steam oven.)
When fish is cooked through, remove from heat and pour hot Black Bean Sauce over the fish. Garnish with remaining ginger and scallion.
Serves 4 to 6.
Note: Ask your fishmonger to clean, scale and trim the fins of whole fish.
In a small saucepot set over medium heat, add ½ cup water and granulated sugar and stir. When sugar has dissolved, remove from heat and set aside to cool.
Place ginger and garlic in a food processor and pulse until finely minced. Add fermented black beans and pulse until chopped. Add ¼ cup mirin and continue to pulse until finely chopped.
Transfer mixture to a large mixing bowl. Add remaining ¼ cup mirin, white wine, soy sauce, rice wine vinegar, sugar mixture and 1 cup water and mix well. Transfer to a plastic or glass container with a tight lid and refrigerate up to 1 week.
Makes approximately 1 quart (4 cups).
