Steamed Fish with Black Bean Sauce

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Martin Yan Recipe

This savory fish dish is a great one to prepare for a relaxing dinner after a long day.

Note: Although you don’t have to do it this way, traditional Chinese cooks like to serve the whole fish with its head and tail intact. This symbolizes a good beginning and a good ending.

Prep/Cook Time: 40 Minutes



  • 2 tablespoons black bean garlic sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon minced shallot
  • 2 teaspoons sesame oil
  • 2 teaspoons cooking oil
  • 1 teaspoon minced jalapeno or serrano chile
  • 1 teaspoon sugar
  • One whole fish (1 pound), such as rockfish or snapper, cleaned
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup sliced green onions
  • 6 dried black mushrooms


  1. In a medium bowl, soak the mushrooms in warm water to cover until softened, about 30 minutes; drain. Cut off and discard the stems. Thinly slice the caps; set aside. In a small bowl, combine the sauce ingredients; set aside.
  2. Season the fish, inside and out, with the salt and pepper. Let stand for 15 minutes. Place the fish on a heatproof dish. Top with the mushrooms and green onions.
  3. Place a steaming rack in a wok. Pour water to just below the level of the rack and bring to a boil. Pour the sauce over the fish and set the dish on the rack.
  4. Cover and steam the fish over high heat until the fish turns opaque, about 8 minutes.