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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, hong kong style steamed white fish with douchijiang, spicy black bean sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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 cook that.

The ingredients needed to make Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce:
  1. Prepare 2 filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time)
  2. Make ready 10 cm Japanese Leek (for topping)
  3. Take Sauce:
  4. Make ready 2 tbsp Douchijiang
  5. Get 2 tbsp Sake
  6. Prepare 1 tbsp Soy sauce
  7. Get 1 tsp Sugar
  8. Get 1 thumb-sized piece Ginger (finely chopped)
  9. Prepare 1 clove Garlic (finely chopped)
  10. Make ready 5 cm Japanese leek (finely chopped)
  11. Prepare 1 Chile oil or Ichimi pepper (if desired)
  12. Prepare Accompaniments:
  13. Get 2 head Bok choy
  14. Make ready To finish:
  15. Prepare 3 tbsp Oil (vegetable, sesame, peanut, whatever you prefer)
Step by Step 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.

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