---
title: "Steamed White Eel with Fermented Black Soybean Sauce (豉汁蒸白鱔)"
description: "Steamed White Eel with Fermented Black Soybean Sauce is a classic Cantonese steamed dish. The savory aroma of fermented black soybeans and minced garlic permeates the fish, giving it a tender, smooth, and fresh flavor. White eel is rich in high-quality protein and various unsaturated fatty acids, making it a nourishing food for the body."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_shi-zhi-zheng-bai-shan.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_shi-zhi-zheng-bai-shan/"
---

# Steamed White Eel with Fermented Black Soybean Sauce

**豉汁蒸白鱔 · chǐ zhī zhēng bái shàn**

> Time: 30 min · Difficulty: Medium · Calories: 472 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Steamed White Eel with Fermented Black Soybean Sauce is a classic Cantonese steamed dish. The savory aroma of fermented black soybeans and minced garlic permeates the fish, giving it a tender, smooth, and fresh flavor. White eel is rich in high-quality protein and various unsaturated fatty acids, making it a nourishing food for the body.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_shi-zhi-zheng-bai-shan.jpg)

## Ingredients

- 250 g White eel (白鱔) — per serving
  - Tip: When purchasing, choose live fish and ask the fishmonger to remove the internal organs, scrape off the slime, and cut into pieces about 5cm long.
- 1 tbsp Fermented black soybeans (豆豉) — per serving
  - Tip: Choose high-quality varieties such as Yangjiang fermented black soybeans for a better flavor.
- 2 cloves Garlic (head) (蒜头) — per serving
  - Tip: Mince to release the garlic aroma.
- 3 slices Ginger (姜) — per serving
  - Tip: Julienne for later use.
- 1 stalk Scallion (葱) — per serving
  - Tip: Cut into pieces or julienne.
- 1.5 tbsp Light soy sauce (生抽) — per serving
  - Tip: Basic seasoning.
- 0.5 tsp Dark soy sauce (老抽) — per serving
  - Tip: Used for coloring.
- 0.5 tsp Sugar (糖) — per serving
  - Tip: Used to enhance umami.
- 0.5 tsp Sesame oil (麻油) — per serving
  - Tip: Adds aroma.
- 1 tbsp Water (水) — per serving
  - Tip: Used for making the sauce.

### Optional

- 1 tsp Cornstarch (生粉)
  - Tip: Used in marination to increase tenderness and smoothness.
- 10 g Red bell pepper (红椒)
  - Tip: Julienne for garnish.

## Tools

Steamer or electric steam oven, Heatproof plate, Knife, Cutting board, Small bowl

## Method (5 steps)

1. **Inspect and Clean the White Eel** — Inspect the white eel that has been processed by the fishmonger and rinse it thoroughly. You may rub the eel pieces gently with 3g of salt and 1 teaspoon of cornstarch, marinate for 5 minutes, then rinse clean.
   - Duration: 7 min
   - Tip: Rubbing with salt and cornstarch effectively removes the fishy smell and enhances the tender, smooth texture.
   ![Step 1: Inspect and Clean the White Eel](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shi-zhi-zheng-bai-shan/step_1.jpg)
2. **Prepare the Sauce** — In a small bowl, combine fermented black soybeans, minced garlic, light soy sauce, dark soy sauce, sugar, sesame oil, and water. Stir until well mixed.
   - Duration: 2 min
   - Tip: For a richer soybean sauce flavor, you may add an extra 0.5 tablespoon of fermented black soybeans.
   ![Step 2: Prepare the Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shi-zhi-zheng-bai-shan/step_2.jpg)
3. **Plate the Dish** — Arrange the white eel pieces flat on a heatproof plate, avoiding overlap as much as possible. Sprinkle with julienned ginger and drizzle evenly with the fermented black soybean sauce.
   - Duration: 3 min
   - Tip: Avoiding overlap ensures even heat distribution.
   ![Step 3: Plate the Dish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shi-zhi-zheng-bai-shan/step_3.jpg)
4. **Steam** — Bring 500ml of water to a boil, place the plate in the steamer or electric steam oven, cover, and steam over medium-high heat for about 8-10 minutes until fully cooked.
   - Duration: 10 min
   - Tip: The fish is fully cooked when the flesh turns white and there is no blood water.
   - Tip: Adjust the steaming time based on the size of the eel pieces to avoid overcooking.
   ![Step 4: Steam](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shi-zhi-zheng-bai-shan/step_4.jpg)
5. **Garnish and Finish** — Remove the white eel, sprinkle with julienned scallion and red bell pepper, and optionally drizzle with hot sesame oil.
   - Duration: 2 min
   - Tip: Hot sesame oil further enhances the aroma of the sauce.
   ![Step 5: Garnish and Finish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shi-zhi-zheng-bai-shan/step_5.jpg)

## Tips

- Ensure the white eel is fresh. When purchasing, choose live fish for more tender and fresh flesh.
- When having the fishmonger cut the eel, specify pieces about 5cm in length for easier steaming.
- Do not steam for too long, as this can make the flesh tough.
- You may add chili peppers or XO sauce to introduce layers of spiciness.
- Adding rice wine during marination can make the texture even more tender.

## Overview image

![Steamed White Eel with Fermented Black Soybean Sauce — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_shi-zhi-zheng-bai-shan_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.md

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---

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