Hunan-Style Steamed Fish with Chili and Black Bean Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate white fish steamed with a savory and spicy chili black bean sauce, showcasing authentic Hunan flavors with a fresh, clean finish. This chinese-inspired seafood ready in about 22 minutes blends chopped dried red chilies, minced garlic cloves, julienned ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 Chinese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 white fish fillets on a heatproof plate that fits inside a steamer. Sprinkle with 1 tbsp Shaoxing wine and 1 tbsp soy sauce.
  2. Step 2: Steam fish over boiling water for 8 minutes until just cooked through and tender.
  3. Step 3: Meanwhile, heat 2 tbsp vegetable oil in a small pan over medium heat. Add 1 tbsp chopped fermented black beans, 6 chopped dried red chilies, 3 minced garlic cloves, and 1 tbsp julienned ginger. Stir-fry for 2 minutes until fragrant and the sauce bubbles.
  4. Step 4: Carefully pour the hot chili black bean sauce over the steamed fish. Garnish with 2 finely sliced green onions and 1 tbsp chopped fresh cilantro before serving immediately.

Frequently asked questions

How long does Hunan-Style Steamed Fish with Chili and Black Bean Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Hunan-Style Steamed Fish with Chili and Black Bean Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Hunan-Style Steamed Fish with Chili and Black Bean Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hunan-Style Steamed Fish with Chili and Black Bean Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hunan-Style Steamed Fish with Chili and Black Bean Sauce?

Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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