Steamed Rockcod with Black Bean Sauce
Recipe type: Seafood
Cuisine: Chinese
A slight adaptation from the recipe from the cookbook Martin Yan's China. Savory, tasty with bean thread noodles that makes a great meal.
  • 1-1 ½ pounds Rockcod cut in 4 like-sized pieces
  • 1 oz. dried Bean Thread Noodles (Saifun)
  • Sauce
  • 1 tablespoon Vegetable Oil
  • 1 large clove Garlic, minced
  • 1 teaspoon fresh Ginger, minced or grated
  • 1 tablespoon Black Bean Sauce
  • 2 tablespoons low salt Chicken Stock
  • 1 tablespoon dry Sherry or Rice Wine
  • 1 tablespoon Chili Garlic Sauce
  • ⅛ teaspoon ground White Pepper
  • 8-12 Cherry Tomatoes, halved
  • 2 each Green Onions finely sliced
  • 2 tablespoons fresh Basil, chopped
  • Sesame oil
  1. Soak noodles in a large bowl for at least 15 minutes in warm water.
  2. Prepare large pot or wok for steaming and find a heatproof shallow dish for layering noodles and fish that will fit in your steam pot.
  1. Warm vegetable oil in a small sauce pan over medium heat.
  2. Add garlic and ginger to oil and cook briefly, 15-30 seconds.
  3. Add balance of sauce ingredients into pan and bring to a low boil, lower heat and simmer for 2-3 minutes until slightly thickened.
  4. Remove from heat and cool down for a few minutes.
  5. Place fish in a bowl and coat with cooled sauce.
  6. Marinate for 15 minutes.
  7. Drain noodles and place in bottom of shallow heatproof dish.
  8. Place fish in a single layer over noodles and add tomatoes over top.
  9. Using a spatula, scrape all remaining marinade over fish and tomatoes.
  10. Check water levels in pot/wok and place dish making sure it is level, cover and steam over boiling water for 15 minutes, until fish is opaque and nearly flaky.
  11. Check noodles to make sure they are cooked through and limp, if necessary, remove fish to platter and cover with foil and continue cooking noodles in the remaining broth until done to your liking.
Adapted recipe from Martin Yan’s China Steamed Rockfish in Black Bean Sauce, page 154
Saifun Noodles are also called Cellophane Noodles and are usually made from mung beans and are gluten free. They should be soaked to reconstituted before cooking. You can also skip that and just deep fry for a crispy fun addition to a dish.
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