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Photos, Recipes & CookTales For Those Who Enjoy Cooking



Serves 2

A CookTale

There isn’t much to say about this simple dinner of steamed fish, accompanied by a cool avocado salad with a bleu cheese vinaigrette except to say that a firm white fish like Sea Bass makes a great deal of difference in the final taste. A less firm fish might not take 10 minutes of steaming. Fermented Black Beans are available in all Asian food stores, on line, or request them from your favorite specialty food store. And an extra benefit is that the entire meal is comparatively low in cal & carbs.


1 LB of Sea Bass Fillets or other firm white fish
1 tsp of Salt
2 TB of Fermented Black Beans
1 TB of Soy Sauce
1 TB of Rice wine or Dry Sherry
1 TB of finely shredded peeled fresh Ginger Root
1 Scallion including the green top cut into 2″ lengths
1 TB of Peanut or Canola Oil
1 tsp of Sugar



1. Wash the fish under cold water & pat dry. With a sharp knife score the fish by making diagonal cuts 1/4″ deep at 1/2″ intervals on both sides. Then sprinkle liberally with Salt.
2. Cut the fish into two equal pieces.
3. Coarsely chop the Fermented Beans, then combine them in a bowl with the Soy Sauce, Wine, Oil & Sugar for the seasoning sauce. Mix well.
4. Lay the Sea Bass on a heatproof platter 1/2″ smaller than the pot you plan to steam in. Pour the Seasoning Sauce over the fish, & arrange the Scallions & Ginger on top.


1. Pour enough boiling water into the base of the streamer to come up within an inch of the rack. Bring the water to a boil & carefully place the platter on the rack.
2. Cover & keep the water at a continuous low boil for about 10 to 12 minutes, or until it feels firm.
3. Remove the Sea Bass fillets to a dinner plate.

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