Steamed Pomfret with Black Bean Garlic Sauce

It’s juicy, nutritious, and full of flavor. Drizzle of some aromatic infused hot oil that makes the fish extra fragrant.

Serving: 2 Difficulty: Easy


  • 1 tbsp black bean garlic sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tbsp sugar
  • 1 tbsp minced garlic
  • ΒΌ tsp white pepper
  • 14.5 oz pomfret fish, gutted and cleaned
  • 2 sliced ginger, shredded
  • 1 stalk green onion, diagonally sliced
  • 1 tbsp vegetable oil
  • steamed rice


  • In a small bowl combine the "sauce" ingredients. Whisk to combine.
  • In a plate add the sauce ingredients, make sure to dip the black bean sauce on top of the fish.
  • Set steaming rack inside of wok and fill with water almost up to height of rack. Cover and bring the water to a boil over high heat.
  • Carefully place your plate with the fish on the rack. Cover and steam the fish until just cooked through, 8 minutes, depending on the size.
  • Carefully remove the plate from the wok and add ginger and scallions on the fish.
  • Immediately heat 1 tablespoon of vegetable oil in a small pan. When it becomes very hot, drizzle the oil on the scallion and ginger on the fish.
  • Serve immediately with steamed rice!


  • Before placing the fish on a plate, pat the fish dry with an absorbent paper towel on both sides.

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