Steamed Perch with Spicy Black Bean Sauce and Three Onion-Bratwurst Noodle Cake

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  • Total: 1 hr 25 min
  • Prep: 50 min
  • Cook: 35 min
  • Yield: 2 servings
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2 perch (bluegill), scaled, gutted and scored

Grapeseed oil, to cook

1 tablespoon fermented black beans, rinsed and chopped

1 tablespoon minced garlic

1 tablespoon minced ginger

2 shallots, minced

1 tablespoon sambal

1/2 cup white wine

1 cup 1/4 inch dice tomatoes

1 yellow bell pepper, 1/4 inch dice

1 cup 1/4 inch dice jicama

2 cups fish stock (or chicken stock)

2 tablespoons 1/4 inch thick strips basil

1 to 2 tablespoons butter

Salt and black pepper

Three Onion-Bratwurst Noodle Cake:

Grapeseed oil, to cook

1 cup sliced scallions (save a little green scallion for garnish)

1 white onion, sliced

1 red onion, sliced

4 cups blanched shanghai noodles

1 red bratwurst, finely diced

1 tablespoon sesame oil

2 tablespoons naturally brewed soy sauce

Salt and black pepper

2 eggs


  1. Set up a steamer lined with lettuce or cabbage leaves. Pat dry the fish inside and out. Season inside and out. Place in steamer and steam for 8 to 10 minutes until done. In a saute pan, coated lightly with oil, saute the black beans, garlic, ginger, and shallots until soft. Add sambal and deglaze with wine. Reduce by 1/2. Add tomatoes, bell peppers, jicama, stock, and basil. Whisk in butter. Taste for seasoning. Lay fish on top of noodle cake and dress with sauce. Garnish with scallions.

Three Onion-Bratwurst Noodle Cake:

  1. In a large nonstick saute pan on high heat, coated with oil, add the scallions and onions. Season and cook until soft and allow to cool. In a large bowl, mix the noodles, bratwurst, sesame oil, soy, and cooked onions; season and taste. Add the eggs and mix. In the same saute pan, on medium heat, coat well with oil, add the noodle mixture, and flatten with spatula. Cook until brown, about 6 to 8 minutes and flip. Cook another 6 minutes.

Cook’s Note

Beverage: Sanford Sauvignon Blanc

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