Steamed Cod with Salted Black Beans


Preparation info

  • Difficulty


  • Serves


Appears in

China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century

China Modern

By Ching-He Huang

Published 2006

  • About

This is a family recipe served time and time again at home. I find it a godsend after a busy day at work. Not only is it unfussy to cook, it is healthy and nutritious too. Great to serve at a dinner party and presenting it in the bamboo steamers gives it authentic Chinese flair. This is a truly fast dish, provided of course you have the fish, fresh limes and spring onions in your fridge – the rest are pantry ingredients. You can also use any other firm white fish, such as halibut or sea bass in this recipe. Delicious accompaniments are jasmine rice and Chinese pickled salad.


  • 16 oz cod fillet, skinned or unskinned
  • 2 garlic cloves, crushed and finely chopped
  • 2 tablespoons ginger, grated
  • 3 tablespoons sesame oil
  • 3 tablespoons light soy sauce
  • 2 tablespoons rice wine
  • juice of 1 lime
  • 2 tablespoons bought dried fermented, salted black beans, rinsed and crushed
  • 1 spring onion, chopped diagonally into ½ in pieces
  • sea salt and freshly ground black pepper


  1. Wash the fish in cold running water, pat dry on paper towels, then slash some slits into the skin of the fish (if necessary). Season with a pinch of salt and ground black pepper on both sides.
  2. If the skin is on, place the fish on a heatproof plate, skin side down. Put the rest of the ingredients except the spring onion over the fish and place the plate in the base of a bamboo steamer. Fill a wok or pan with boiling water to a depth that will not submerge the base of the steamer. Place the steamer in the wok, put the lid on and steam for 12 minutes on a high heat. One minute before the fish is ready, add the spring onions and season to taste.
  3. Serve immediately with Jasmine Rice and some of my Chinese Pickled Salad.