Steamed Fish with Black Beans

Preparation info

  • Serves

    2 to 3

    as a Main Course.
    • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 1 whole fish (sea bass, whitefish, pike, trout, rock cod), about 1½ to 2 pounds,



  1. Place the fish on a platter large enough to hold it, and sprinkle it with salt. Squeeze the chunk of ginger in your hand to extract the juice, letting it sprinkle over the fish. (The ginger must be fresh and you must have strong hands to do this; as an alternative, use a garlic press.)