'The sauce is the commander of all flavors and leads all flavors. I've tried thousands of sauces, but this bean paste is unforgettable.' (Episode 6)

Original website: https://www.seriouseats.com/chinese-steamed-whole-fish-new-year-recipe

Ingredients

     - 2 tablespoons of Chinese fermented black beans, rinsed and patted dry

     - 1 head of garlic, peeled

     - 1 (1- to 1 1/2-pound) of whole white-fleshed fish, such as branzino, trout, red snapper, or sea bass, scaled and gutted

     - Kosher salt and ground white pepper

     - 13 slices of fresh peeled ginger, 3 left whole and 10 julienned, divided

     - 4 scallions, 2 halved and 2 cut into julienne, divided

     - 1 teaspoon of soy sauce

     - 2 tablespoons of canola, vegetable, or peanut oil

     - 1 bunch of cilantro, leaves and tender stems only, roughly chopped

     - 1/4 teaspoon of chile flakes, plus more to taste (optional)

Directions

1) Combine black beans and garlic cloves on a cutting board and roughly chop them together.

2) Rinse fish under cold running water and pat dry inside and out with paper towels. Sprinkle salt and white pepper all over fish, including inside cavity. Place 3 whole slices of ginger inside cavity.

3) Set halved scallions on a heatproof plate large enough to hold the fish, while small enough to fit inside steamer. Set fish directly on top of scallions so that the scallions mostly keep fish from making direct contact with the plate.

4) Set up a steamer and when it is ready, steam fish until cooked through, about 10 minutes. Carefully remove fish and plate from the steamer and pour off any accumulated juices into a bowl. Stir soy sauce into accumulated juices. Discard ginger slices from cavity of fish and scallions from underneath. Transfer fish to a serving platter.

5) Heat a wok or saucepan over medium-high heat until a droplet of water evaporates rapidly when dropped onto the surface. Add oil and heat, swirling to coat wok, until shimmering. Add chopped garlic and fermented black bean mixture and cook, stirring until garlic is softened but not browned, about 1 minute. Add chile flakes, if using (add more if you want it spicier), remaining julienned scallions and ginger, cilantro, and the reserved accumulated cooking juices. Mix quickly until well combined, then spoon everything on top of the fish. Serve immediately.

Time: 30 min

Serving(s): 4

Original website: https://www.cuisineathome.com/recipes/lunch-dinner/steamed-whole-fish-with-fermented-black-bean-sauce/

Ingredients

For soak

     - julienned ginger

     - julienned scallions

     - cilantro sprigs

For plate placement

     - scallion greens (about 1/2 a bunch)

     - ginger slices (2-inch knob), divided

     - 1 whole fish (1-1 1/2 lb), scaled and gutted (such as red snapper or branzino)

For simmering

     - 1/4 cup of Shaoxing wine

     - 2 tbsp of low-sodium soy sauce

     - 2 tbsp of sugar

     - 2 tbsp of chopped fresh garlic

     - 2 tbsp of fermented black beans, rinsed and drained

     - 1/4 tsp of red pepper flakes

Directions

1) Soak julienned ginger, scallions, and cilantro in a bowl of cold water; drain right before using.

2) Place scallion greens and half the ginger slices on a plate; set fish on top. Score slits, crosswise, into fish 3–4 times down to the bone; tuck remaining ginger slices into slits.

3) Set a metal ring or steamer rack in the bottom of a wok, fill with a few inches of water, then bring to a boil over high heat.

4) Set plate on top of ring in wok, cover, and steam fish until flesh is opaque, – minutes. Drain any liquid from the plate and discard ginger slices from slits.

5) Simmer wine, soy sauce, sugar, garlic, fermented beans, and pepper flakes in a saucepan over medium heat until reduced by half, – minutes; pour over fish.

6) Top fish with julienned ginger, scallions, and cilantro.