Step-by-Step Guide to Make Perfect Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce

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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 are having an incredible day today. Today, I'm gonna show you how 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 bit unique. This will be really delicious.

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To get started with this particular 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 it.

The ingredients needed to make Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce:

  1. {Prepare 2 of filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time).
  2. {Make ready 10 cm of Japanese Leek (for topping).
  3. {Make ready of Sauce:.
  4. {Make ready 2 tbsp of Douchijiang.
  5. {Make ready 2 tbsp of Sake.
  6. {Take 1 tbsp of Soy sauce.
  7. {Prepare 1 tsp of Sugar.
  8. {Make ready 1 of thumb-sized piece Ginger (finely chopped).
  9. {Take 1 clove of Garlic (finely chopped).
  10. {Prepare 5 cm of Japanese leek (finely chopped).
  11. {Make ready 1 of Chile oil or Ichimi pepper (if desired).
  12. {Make ready of Accompaniments:.
  13. {Get 2 head of Bok choy.
  14. {Make ready of To finish:.
  15. {Take 3 tbsp of 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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