Try this savory Asian dish of steamed fish with black bean sauce. It is easy to prepare and is done in less than 20 minutes.
It is like a long-forgotten memory that has resurfaced as I knock my brains out thinking of what to make of the Cream Dory fillets sitting on the bottom shelf of our freezer. Then a picture suddenly flashed in front of my eyes and I remembered it from a food magazine that a friend gave me 5 years ago as a going-away present when I was just about to leave the Philippines to join Armin in Germany. Being newlywed and all and trying to please my husband, her thoughtful gift helped me a lot! Thanks Roms and I want you to know I still have the magazines you gave me!
This recipe of steamed fish with black bean sauce or Tausi, as we call it in the Philippines, is actually inspired by Yummy, a popular Filipino food magazine. They featured it in their August 2011 Easy Asian Edition. I like their take of adding gin to the sauce so I copied that but I changed the procedures and some ingredients a bit. I used dried fermented black beans (Tausi). You have to remember to wash them before using, however, you can also use the canned ones.
My mama used to cook something similar when we were younger. Sans the gin and she usually use milkfish, and instead of steamed she usually fried them. So if you do not have a steamer, frying the fish also works for this recipe.
Steamed Fish in Black Bean Sauce
- 3-4 pieces cream dory fillet
- 3 tablespoons sesame oil
- 4 cloves garlic - - minced
- 2-3 stalks spring onion - - white part chopped finely and greens cut diagonally
- 1 thumb ginger - - julienned
- 4 medium tomatoes - - cut into chunks
- ¼ cup fermented black beans - - washed and drained
- 2 tablespoons gin - (optional)
- ½ cup water
- 2 tablespoons oyster sauce
- dash of salt and pepper
- Steam cream dory fillet for 15 minutes or until cooked through.
- Meanwhile, heat oil in a skillet over medium heat. Take ¾ of the minced garlic and cook until browned. Remove from oil and transfer to a small bowl. Set aside.
- In the same oil, saute the rest of the garlic and white part of spring onion over medium-low until tender. Add ginger and cook for another minute. Add the tomatoes, fermented black beans, oyster sauce and gin and let it simmer for a minute. Then pour in water and season with salt and pepper and let it cook for 5-7 minutes until tomatoes are soft and tender.
- Arrange steamed fish on a serving plate then pour the sauce over the fish. Sprinkle with toasted garlic and garnish with the green onion springs.