Steamed Fermented Bean Paste Fish (Toban Djan)
Fermented Bean Paste, also known as Toban Djan, is a traditional paste eaten in many traditional Chinese dishes. Some may recognize this flavor cooked with Mapo Tofu. The paste can also be steamed and eaten with Fish.
Equipment
- 1 Wok (Or Steamer)
- 1 Steamer Rack (Not needed if using Steamer)
- 1 Fry Pan
- 1 Small Mixing Bowl
Ingredients
- 2 Fish Medium Sized (total ~5lbs)
- 4 pieces Sliced Ginger
- 2 tbsp Minced Ginger
- 1 bundle Green Onion
- 2 tbsp Fermented Bean Paste (Toban Djan)
- 3 Medium Shallots Finely Chopped
- 3 Thai Chili Optional
- 10 Garlic Cloves Minced
- 1 tbsp Oyster Sauce
- 1 tbsp Light Soy Sauce
- 1 ½ tsp Sugar
- 1 tbsp Oil Vegetable, Canola or Avocado
- 1 tbsp Sesame Oil
Instructions
- If fish is refrigerated, take out of fridge for at least 45 minutes to ensure even cooking during steaming process. Place your fish on the plate you plan to steam.
- Slice Ginger into ¼ inch slices to tuck inside and on top of fish to remove fishy smell during steaming process.
- Julienne Ginger and Green Onions, then set aside for garnish after fish is steamed.
- Prepare and measure out all ingredients to make sauce: Chili Peppers, Garlic, Shallots, Ginger, Soy Sauce, Sugar, Fermented bean Paste, Oyster Sauce and oil.
- Add Vegetable oil to to Fry Pan and turn on heat to Medium-Low. Once oil begins to heat, add chopped Shallots, finely diced Garlic and Ginger. Stir for 2 minutes.
- Push cooked ingredients to edge of Fry Pan, then add the following ingredients to the middle: Fermented Bean Paste (Toban Djan), Soy Sauce, Oyster Sauce and Sugar. Stir in center for 1 minute, then stir all ingredients together in pan. Continue to stir for another 2 minutes. Once sauce begins to simmer, immediately remove from heat and set bean paste aside.
- Time to steam the fishes! If you don't have a steamer, take a Wok, fill with 4 cups of water, place Steamer Rack at bottom of Wok, then bring water to a boil. Once boiled, carefully place fish plate on top of Steamer Rack, add paste mixture on top of fishes, then cover to steam for 16 minutes.
- While Fish is steaming, take your fry pan from earlier and bring 4 Tbsp of Oil to a boil. Immediately remove from heat once boiled. (Recommended to time the heating of oil towards the completion of the fish being steamed, to ensure oil does not cool down. This heated oil will be used to pour on top of the fish and garnishes)
- After 16 minutes, check if fish is thoroughly cooked by taking a fork checking if the fish meat is flaky. If not, cover and steam for another 5 minutes.
- Carefully take fish out of Wok and pour out half the liquids that formulated at the bottom of the plate.
- Time to plate the Fish! Place julienned Ginger and Green Onions on top, pour boiled Oil across both fish, pour sauce mixture on top of both fish. Lastly, pour Sesame Oil on top of both fishes.
- Grab a heaping bowl of steamed Jasmine White Rice and Enjoy!