Steamed Fish With Salted Soybeans (Using Yeo's Salted Soybeans)
There's something deeply comforting about a plate of steamed fish. It's one of those dishes that shows up at nearly every Chinese family dinner table — simple, clean, and packed with more flavor than you'd expect from something so effortless to make. This version leans into that classic Cantonese tradition with one standout ingredient: Yeo's Salted Soybeans.
Salted soybeans — also known as taucu or fermented bean paste — are one of the most underrated pantry staples in Asian cooking. They bring a deep, savory umami flavor that's hard to replicate with anything else. Think of them like Chinese miso: salty, complex, and absolutely transformative when paired with fresh fish. Yeo's version is perfectly balanced, not overly salty, and ready to use straight from the jar — no prep needed.
What Fish Should You Use?
The best fish for steaming are mild, white-fleshed varieties that absorb flavor without fighting it. Sea bass is the classic choice, but cod, grouper, red snapper, trout, and bream all work beautifully. If you prefer fillets over a whole fish, thick cod fillets are a great option — they hold up well to steaming and soak up all that savory soybean flavor. Salmon can work too, though its stronger taste will change the overall flavor profile of the dish.
Why Yeo's Salted Soybeans?
Yeo's Salted Soybeans deliver that authentic fermented depth that makes this dish sing. Spread over the fish before steaming, they melt into the natural juices of the fish as it cooks, creating a savory, umami-rich sauce right in the steamer — no extra gravy needed. Pick them up at your local Asian grocery store or order them at Yeo's Shop.
The Ginger Is Non-Negotiable
Ginger does two things in this recipe: it neutralizes any fishy smell and adds a gentle warmth that balances the saltiness of the soybeans. Don't skip it. Placing slices both underneath and on top of the fish ensures the aroma gets into every part of the dish as it steams.
Ingredients (Serves 2)
- 1 whole fish or 2 thick fish fillets (sea bass, cod, grouper, or red snapper)
- 3–4 tbsp Yeo's Salted Soybeans
- ½ inch fresh ginger, thinly sliced
- 2 stalks green onions, shredded
- 1 fresh red chili, thinly sliced
- Optional: a drizzle of Yeo's sesame oil to finish
Instructions
- Prep the fish. If using a whole fish, cut it into sections for even steaming. Pat dry with paper towels.
- Layer the ginger. Place half the ginger slices flat on the bottom of your steaming plate, then lay the fish on top. Tuck the remaining ginger slices on top of the fish.
- Add the soybeans. Spoon 3–4 tablespoons of Yeo's Salted Soybeans evenly over the top of the fish, making sure it's well covered.
- Steam. Place the plate in a steamer over boiling water and steam on high heat for 15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Finish and serve. Top with shredded green onions and sliced red chili. If using, drizzle a little sesame oil over the top for extra aroma. Serve immediately with steamed white rice.
Tips & Variations
- Want more sauce? The soybeans and fish juices naturally create a light sauce as they steam. If you want more, add 2–3 tablespoons of water to the plate before steaming and stir in a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) afterward to thicken.
- Fillets vs. whole fish: Fillets cook faster — check for doneness around 10–12 minutes instead of the full 15.
- Can't find Yeo's Salted Soybeans? In a pinch, miso paste or black bean sauce can substitute, though the flavor profile will be slightly different.
- Serve it right: Steamed fish waits for no one — get it to the table immediately for the best texture and aroma.
This dish is proof that the best meals don't need to be complicated. A fresh piece of fish, good soybeans, and 15 minutes is all it takes. Grab Yeo's Salted Soybeans at Yeo's Shop and make this a weeknight staple.