Steaming is one of the easiest, fastest, and most flavorful ways to cook freshwater fish with delicate, flaky flesh. The gentle cooking method locks in moisture, preserves the fish's natural flavour, and pairs perfectly with a savoury black bean and garlic sauce.

Ingredients:

• 2 lbs boneless whitefish fillets, cut in 3-inch slices
• 3 tbsp black bean and garlic sauce
• ¼ cup water
• ¼ tsp sesame oil (optional)
• 2 spring onions, green onions or scallions, sliced diagonally
• Sesame seeds for garnish (optional)

Directions:

1. In a small bowl, whisk together the black bean and garlic sauce, water, and sesame oil, if using.
2. Pat the fish dry with a paper towel and arrange the pieces in a shallow microwave-safe baking dish or pie plate. Leave about 1 cm of space between each piece so the steam can circulate.
3. Pour the sauce evenly over the fish.
4. Cover the dish with a microwave-safe lid or plastic wrap, leaving one corner slightly vented. Microwave on high for 3 minutes. The fish is done when it flakes easily with a fork.
5. Sprinkle with sliced onions and sesame seeds before serving.
6. Serve as a main course or use the steamed fish to make tacos with your favourite toppings, such as avocado, red onion, lettuce, mayonnaise or your favourite sauce, and a squeeze of fresh lime.

Tips

This recipe works well with any deboned freshwater fish. A whole fish, gutted and scaled, can also be steamed, but it will take longer to cook.

If you do not have a microwave, steam the fish in a covered vegetable steamer, a frying pan with a tight-fitting lid, or wrap it in foil and cook it over a campfire or barbecue.