Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, hong kong style steamed white fish with douchijiang, spicy black bean sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have hong kong style steamed white fish with douchijiang, spicy black bean sauce using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce:

1. Make ready filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time)
2. Take Japanese Leek (for topping)
3. Prepare Sauce:
4. Get Douchijiang
5. Make ready Sake
6. Get Soy sauce
7. Take Sugar
8. Get thumb-sized piece Ginger (finely chopped)
9. Get Garlic (finely chopped)
10. Take Japanese leek (finely chopped)
11. Prepare Chile oil or Ichimi pepper (if desired)
12. Make ready Accompaniments:
13. Get Bok choy
14. Get To finish:
15. Make ready Oil (vegetable, sesame, peanut, whatever you prefer)

Steps to make Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce:

1. Sprinkle salt onto the fish, and let sit for around 15 minutes. Rinse off with water and dry well. Combine the sauce ingredients.
2. Shave the white parts of the Japanese leek thinly, quickly soak in water, and dry well. Cut the bok choy into quarters lengthwise and boil or steam in the microwave.
3. Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. Cover with plastic wrap, and microwave for 4-5 minutes at 450W.
4. Place the finishing oil in a small saucepan and heat until it starts to smoke.
5. Place the fish and remaining sauce from Step 3 on a plate with the bok choy from Step 2, and garnish the fish with the shredded leek. Drizzle on the hot oil from Step 4 and it's finished.
6. I used Lee Kum Kee Spicy Black Bean Sauce in this recipe.
7. Recommended way to eat: Place the shredded fish and sauce over white rice, mix, and eat. The rice that has soaked up juices from the fish is terrific.
8. An étiquette teacher might faint if she saw you eating it that way, but it is the style in Hong Kong.

So that’s going to wrap it up with this exceptional food hong kong style steamed white fish with douchijiang, spicy black bean sauce recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!