Go Back
–+ servings
Fish with Chili Bean Sauce

Steamed Fish with Chili Bean Sauce for Easy Asian Flavor

A delicious Steamed Fish with Chili Bean Sauce that combines tender fish with a spicy, aromatic sauce, perfect for a quick, gluten-free meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 whole Whole Fish (tilapia or sea bass) Substitution: Any firm white fish like cod or haddock can also work well.
  • 1 teaspoon Salt No substitutes needed.
  • 2 tablespoons Shaoxing Wine Substitution: Dry sherry if unavailable.
For the Sauce
  • 3 tablespoons Chili Bean Paste (Doubanjiang) Substitution: Spicy miso or sriracha can be used in a pinch.
  • 2 tablespoons Light Soy Sauce Substitution: Tamari for a gluten-free option.
  • 1 tablespoon Dark Soy Sauce Omit for a lighter flavor.
  • 1 tablespoon Chinese Black Vinegar Substitution: Balsamic or rice vinegar can be used.
  • 1 teaspoon Sugar Substitution: Honey or maple syrup can be used for sweetness.
  • 3 tablespoons Water No substitutes needed.
For the Aromatics
  • 1 tablespoon Cooking Oil Substitution: Canola or vegetable oil if preferred.
  • 2 tablespoons Green Onions Substitution: Scallions or leeks can be used instead.
  • 2 cloves Garlic Fresh garlic is best; avoid powdered garlic for optimal flavor.
  • 1 tablespoon Ginger Substitution: Ground ginger can work if fresh isn't available.
  • 2 whole Dried Chilies Adjust according to taste or replace with fresh chili for less heat.

Equipment

  • steamer
  • Skillet or Wok
  • Medium bowl
  • Heatproof Dish
  • Measuring Cups
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine chili bean paste, light soy sauce, dark soy sauce, Shaoxing wine, black vinegar, sugar, and water. Whisk thoroughly until smooth and set aside.
  2. Rinse the whole fish and pat dry. Season inside and out with salt and pour Shaoxing wine over it. Let marinate for about 15 minutes.
  3. Set up a steamer over boiling water. Place marinated fish on a heatproof dish in the steamer, cover, and steam for 5 to 10 minutes until opaque.
  4. In a skillet, heat oil over medium-high heat. Add minced garlic, grated ginger, chopped green onions, and dried chilies. Stir-fry for 1 to 2 minutes until fragrant.
  5. Pour prepared sauce into the skillet, stir well, and cook for 2 to 3 minutes until it slightly thickens.
  6. Transfer the steamed fish to a serving platter, drizzle with thickened sauce, and garnish with green onions. Serve immediately with rice.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 12gProtein: 24gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 60mgIron: 1.5mg

Notes

Ensure you steam for the right duration, use fresh ingredients, and tweak spice levels to preference. Garnish with green onions for extra flavor.

Tried this recipe?

Let us know how it was!