Steamed Cod with Salted Black Beans

Delicate and healthy, Ching-He Huang's steamed cod makes a good match with aromatic jasmine rice
By Ching-He Huang
Steamed Cod with Salted Black Beans
  • Rating:
  • Serves: 2-3
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 500 g cod fillets, in one piece
  • 0.5 tsp salt
  • 0.5 tsp ground black pepper
  • 2 cloves garlic, crushed
  • 1 piece ginger, (2cm)grated
  • 3 tbsp sesame oil
  • 3 tbsp light soy sauce
  • 2 tbsp rice wine
  • 2 tbsp strained lime juice
  • 2 spring onions, shredded
  • 2 tbsp chinese fermented black beans, dried and salted - available from Chinese supermarkets


1. Using a sharp knife, make slashes across the fish fillet and place on a heatproof plate. Sprinkle with salt and ground black pepper on both sides.

2. In a small bowl, mix together the remaining ingredients and spoon over the fish. Place the plate into a bamboo steamer.

3. Half fill a wok with water and bring to a boil before covering the wok with the bamboo steamer - it should sit over the water rather than touching it. Cover with a lid and steam the fish until flaky to the touch - about 15 minutes. Serve straight away with jasmine rice

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