Cantonese Chinese · China

Cumin and Coriander Cantonese-Style Steamed Fish with Black Bean Sauce

Name: Cumin and Coriander Cantonese-Style Steamed Fish with Black Bean Sauce
Total time: 27 min
Yield: 2 servings
Cuisine: Cantonese Chinese
Ingredients: 1 whole fish (like tilapia or sea bass), scaled and gutted; 2 tbsp black bean sauce; 1 tbsp soy sauce; 1 tbsp rice wine; 1 tbsp ginger, minced; 2 green onions, sliced; 1 tbsp sesame oil; 1 cup water; 1 tsp ground cumin; 1 tsp ground coriander

A warm and earthy variation with cumin and coriander.

27 minutes2 servings

Method

Mix cumin and coriander into the black bean sauce and soy sauce mixture.
Place fish in a steamer basket with a small amount of water
Mix black bean sauce, soy sauce, rice wine, and ginger in a bowl
Brush sauce over fish. Top with green onions
Steam for 15-20 minutes until fish flakes easily
Drizzle with sesame oil before serving
Cook fish to an internal temperature of 63°C (145°F) before serving

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