Savory and delicious to go with rice----Steamed Catfish with Black Bean Sauce

Overview

Catfish has tender meat, plump and few spines, and is a relatively popular fish. In fact, we don’t buy catfish very often. We used to buy it braised in braised sauce or something like that. Today we tried the steamed version with tempeh added. It tasted very good and it’s great to go with rice.

Tags

• hot dishes
• chinese banquet
• good looks
• maternity
• winter recipes
• banquet dishes
• lunch
• catfish
• cooking wine
• ginger powder
• light soy sauce
• oyster sauce
• sesame oil
• steamed fish with soy sauce
• tempeh
• ginger slices
• green onions
• minced garlic
• pepper

Ingredients

Steps

1. 1 First, arrange the catfish, cut it into pieces, and chop the black bean and ginger into fine pieces.

   

2. 2 Pour the seasoning into the catfish, and use about one-third of the tempeh. If the catfish still has water, you can press it dry with a kitchen towel to help it absorb the flavor.

   

3. 3 Mix well and marinate for 30 minutes.

   

4. 4 After the catfish is marinated, add water to the pot and turn on the heat. While the water is boiling, spread ginger slices flat on the bottom of the container.

   

5. 5 Spread the catfish in a flat layer, then spread the ginger slices in a flat layer, and spread the catfish in a flat layer until the fish is all gone.

   

6. 6 After the water boils, put it in the pot and steam over high heat for 15 minutes.

   

7. 7 While the fish is steaming, prepare the minced garlic.

   

8. 8 After 15 minutes, turn off the heat and simmer for another 7 minutes. If you want it to be more fresh, you can drizzle a little more steamed fish soy sauce.

   

9. 9 Add the remaining minced black bean paste and minced garlic to the hot oil pan and stir-fry until fragrant, pour over the steamed fish, and sprinkle with green onions.