Chinese · Dinner
Black Bean Fish Rice Bowl
Steamed cod fillet topped with fermented black bean and garlic sauce, finished with scallion and sesame oil, served over jasmine rice. The fish stays tender from gentle steaming while the sauce carries salty, funky depth from fermented black beans and rice wine.
$7
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
401Calories
39.8gProtein
11.4gFat
34.2gCarbs
3.4gSugar
1.9gFiber
1450mgSodium
90mgChol
1.9gSat Fat
780mgPotassium
70mgCalcium
2.3mgIron
1.6mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat cod fillet dry and place in a shallow heatproof dish. Rinse and lightly crush fermented black beans, then mince garlic and ginger. Scatter beans, garlic, ginger, and scallion whites evenly over fish.
2
Heat
Warm vegetable oil in a small pan over medium heat until shimmering, about 30 seconds. Pour oil over aromatics on fish so they sizzle briefly.
3
Steam
Set dish in a steamer basket over boiling water. Cover and steam on high heat for 8–10 minutes until cod flakes easily and turns opaque throughout.
4
Plate
Top steamed fish with soy sauce, Shaoxing wine, and sugar while hot. Scatter scallion greens and sliced chili on top. Serve alongside jasmine rice with a sesame oil drizzle.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet
- 2 tbsp2 tbsp fermented black beans
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger
- 44 scallions, white and green parts
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp sugar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 7 oz200g cooked jasmine rice
- 22 fresh chili
