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, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, hong kong style steamed white fish with douchijiang, spicy black bean sauce. One of my favorites. 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 favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. 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 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. Get 10 cm Japanese Leek (for topping)
  3. Take Sauce:
  4. Make ready 2 tbsp Douchijiang
  5. Make ready 2 tbsp Sake
  6. Prepare 1 tbsp Soy sauce
  7. Take 1 tsp Sugar
  8. Prepare 1 thumb-sized piece Ginger (finely chopped)
  9. Make ready 1 clove Garlic (finely chopped)
  10. Make ready 5 cm Japanese leek (finely chopped)
  11. Get 1 Chile oil or Ichimi pepper (if desired)
  12. Get Accompaniments:
  13. Prepare 2 head Bok choy
  14. Make ready To finish:
  15. Take 3 tbsp Oil (vegetable, sesame, peanut, whatever you prefer)
Instructions 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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