Steamed Whole Fish with Chili Bean Sauce (Doubanjiang) Recipe
This Steamed Whole Fish with Chili Bean Sauce (Doubanjiang) is a classic Chinese dish that combines the delicate flavors of steamed fish with a spicy, savory chili bean sauce. Marinated in Shaoxing wine and steamed to perfection, the fish is topped with a fragrant sauce made from chili bean paste, soy sauces, garlic, ginger, dried chilies, and other aromatics. The result is a vibrant, flavorful dish that is both healthy and delicious, perfect as a centerpiece for any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
- Diet: Halal
Ingredients
Fish and Marinade
- 1 whole tilapia (or sea bass, patted dry)
- Salt (to season the fish)
- 2 tbsp Shaoxing wine (for marinating the fish)
Sauce and Aromatics
- 1 tbsp cooking oil
- 3 green onions (chopped into 3 sections, plus more for garnish)
- 4 cloves garlic (gently smashed or thinly sliced)
- 4 dried chilies
- 5 thinly sliced ginger
- 1 ½ tbsp chili bean paste (Doubanjiang)
- 4 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp Shaoxing wine
- 2 tsp Chinese black vinegar
- 2 tsp sugar
- ½ cup water
Instructions
- Make the Sauce: In a bowl, combine chili bean paste, light soy sauce, dark soy sauce, Shaoxing wine, black vinegar, sugar, and water. Mix thoroughly and set aside to let the flavors meld.
- Marinate the Fish: Season both sides of the fish evenly with salt. Pour 2 tablespoons of Shaoxing wine over the fish, making sure it is evenly coated. Let it marinate for 15 minutes to enhance flavor and reduce fishiness.
- Steam the Fish: Place the marinated fish on a heatproof plate or directly into a steamer basket. Steam over high heat for 5 to 10 minutes, depending on the size of the fish. The fish is ready when the flesh easily flakes away from the bone with a fork.
- Prepare the Aromatic Sauce: Heat the cooking oil in a pan or wok over medium-high heat. Add garlic, ginger, chopped green onions, and dried chilies. Stir-fry these aromatics until they become fragrant and lightly golden, releasing their flavors into the oil.
- Simmer the Sauce: Pour the prepared chili bean sauce into the pan with the aromatics. Allow it to simmer gently for a few minutes until it thickens slightly and becomes aromatic, blending all components harmoniously.
- Serve the Dish: Carefully pour the simmered chili bean sauce along with the aromatics over the steamed fish. Garnish with additional fresh green onions for color and added freshness. Serve immediately to enjoy the full depth of flavors.
Notes
- Use fresh whole fish for the best flavor and texture.
- Adjust the amount of dried chilies and chili bean paste to your preferred spice level.
- Steaming time may vary based on the size and thickness of the fish; always check for doneness by seeing if the flesh flakes easily.
- Serve with steamed rice to balance the strong flavors of the sauce.
- Doubanjiang (chili bean paste) is a key ingredient that can be found in Asian grocery stores or online.
