Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce
Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, hong kong style steamed white fish with douchijiang, spicy black bean sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have hong kong style steamed white fish with douchijiang, spicy black bean sauce using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce:
  1. Make ready 2 filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time)
  2. Take 10 cm Japanese Leek (for topping)
  3. Take Sauce:
  4. Get 2 tbsp Douchijiang
  5. Take 2 tbsp Sake
  6. Take 1 tbsp Soy sauce
  7. Make ready 1 tsp Sugar
  8. Take 1 thumb-sized piece Ginger (finely chopped)
  9. Prepare 1 clove Garlic (finely chopped)
  10. Prepare 5 cm Japanese leek (finely chopped)
  11. Take 1 Chile oil or Ichimi pepper (if desired)
  12. Get Accompaniments:
  13. Prepare 2 head Bok choy
  14. Get To finish:
  15. Make ready 3 tbsp Oil (vegetable, sesame, peanut, whatever you prefer)
Steps to make Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce:
  1. Sprinkle salt onto the fish, and let sit for around 15 minutes. Rinse off with water and dry well. Combine the sauce ingredients.
  2. 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.
  3. 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.
  4. Place the finishing oil in a small saucepan and heat until it starts to smoke.
  5. 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.
  6. I used Lee Kum Kee Spicy Black Bean Sauce in this recipe.
  7. 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.
  8. An étiquette teacher might faint if she saw you eating it that way, but it is the style in Hong Kong.

So that is going to wrap it up with this special food hong kong style steamed white fish with douchijiang, spicy black bean sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!