Baked Cantonese-Style Mackerel with Tangy Fermented Black Bean Sauce

Name: Baked Cantonese-Style Mackerel with Tangy Fermented Black Bean Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole mackerel fillets, about 150g each, patted dry; 2 tbsp fermented black beans, rinsed and coarsely chopped; 1 tbsp light soy sauce; 1 tbsp rice vinegar; 1 tsp sugar; 1 tsp toasted sesame oil; 1 tbsp vegetable oil; 1 tbsp fresh ginger, finely julienned; 2 garlic cloves, minced; 2 scallions, sliced thin on the diagonal; 1 small red chili, thinly sliced (optional); 1 tsp cornstarch dissolved in 2 tbsp water; Lemon wedges, to serve

This warm-weather dish features tender baked mackerel glazed with a tangy fermented black bean sauce, balanced by fresh scallions and a hint of ginger.

Prep15 minCook20 minTotal35 minServes2Difficultyeasy

Method

How to make it

01
Preheat the oven to 200°C (400°F) and line a baking tray with foil or parchment.
02
In a small bowl, combine chopped fermented black beans, soy sauce, rice vinegar, sugar, sesame oil, and vegetable oil. Stir to blend.
03
Place mackerel fillets skin-side down on the prepared tray. Brush half the sauce mixture evenly over the flesh side of the fish.
04
Scatter half the ginger, garlic, and scallions over the fillets, reserving the rest for garnish.
05
Bake the fish uncovered for about 15 minutes, until the fish is opaque and flakes easily with a fork.
06
Meanwhile, pour the remaining sauce into a small saucepan and bring to a simmer over medium heat.
07
Add the dissolved cornstarch mixture and stir constantly until the sauce thickens, about 1-2 minutes. Remove from heat.
08
Remove the fish from the oven, spoon the thickened sauce over the fillets, and sprinkle with the remaining ginger, scallions, and sliced chili if using.
09
Serve immediately with lemon wedges on the side for a fresh squeeze.

From the editor

Cooking tips

Rinsing fermented black beans before use reduces excess saltiness while retaining their umami punch.
Patting the fish dry helps the sauce adhere and promotes even cooking in the oven.
If you prefer a milder dish, omit the chili and use only the white part of the scallions for garnish.
Leftover sauce can be refrigerated for up to 3 days and used as a dipping sauce or drizzle for steamed vegetables.

Published July 14, 2026