Black Bean Sauce Recipes

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Ca Chung Tuong Recipe (Vietnamese Steamed Fish in Spicy Black Beans) Recipe

Cá chưng tương, which literally translates to "steamed fish in black bean sauce," is a staple Vietnamese seafood dish. It's placed in the oven and steamed on a bed of vegetables. It's seasoned so that the spicy, salted black bean mixture covers any fish smell while also infusing a ton of flavor.

A lot of Vietnamese cooking techniques are inspired by French cuisine because Vietnam was a longtime colony of the French empire. This dish is no exception. The whole fish is steamed, papillote-style in aluminum foil that acts like a steam chamber. The pocket infuses the fish with the flavor of the salty black beans. In addition to the black beans, I added fresh ginger, green onions and chiles. To prevent the fish from burning in the oven, I placed the whole salmon on a bed of fresh oyster mushrooms and thick slices of onions and carrots. Thin vermicelli noodles cover the fish to absorb any moisture.

I’d like to give a very special thanks to our awesome neighbor Tom for providing us the fresh fish in this dish. Tom is an avid fisherman in his spare time and graciously offered us his latest, impressive catch: a beautiful whole 2-½ pounds salmon.


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