BLACK BEAN FISH RECIPES

Name: Steamed Fish With Black Bean Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 thick firm white fish fillets or 1 1/2 lbs red snapper; 2 tablespoons fermented black beans; 2 green onions, shredded into 1 1/2 inch long pieces; 4 slices ginger, shredded; 1 teaspoon sugar; 2 tablespoons sherry wine or 2 tablespoons rice wine; 1 tablespoon light soy sauce; 1 tablespoon peanut oil; cilantro (to garnish)

STEAMED FISH WITH BLACK BEAN SAUCE RECIPE - FOOD.COM

Steamed Fish With Black Bean Sauce Recipe - Food.com image

I guess this might be called my 'signature' dish and my husband was astonished that I hadn't posted it here yet. The original recipe came from my dog-eared copy of More Long-Life Chinese Cooking From Madam Wong but I've changed it so much that now it's my own. The black beans can be found in oriental markets, they keep forever in a clean glass jar with a tight fitting lid. I make this with fish fillets, usually Chilean sea bass but any firm, white fillet will work. You can also use a whole fish, just make 3, deep, diagonal gashes on each side of the fish. Cooking time is approximate, depending on the type and size fish you use. My sea bass fillet are pretty thick so I steam for 10 minutes total on them. Cook less for thinner fillets. Serve this fish with rice to soak up the delicious juice and I also, ALWAYS serve it with my Baby Bok Choy with Oyster Sauce. My husband loves to spoon some of the sauce from that onto his fish.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 thick firm white fish fillets or 1 1/2 lbs red snapper
2 tablespoons fermented black beans
2 green onions, shredded into 1 1/2 inch long pieces
4 slices ginger, shredded
1 teaspoon sugar
2 tablespoons sherry wine or 2 tablespoons rice wine
1 tablespoon light soy sauce
1 tablespoon peanut oil
cilantro (to garnish)

Steps:

If using a whole fish, make 3 deep diagonal slashes on each side of the fish.
Chop the black beans; place half of the black beans, scallions, and ginger on a heat-proof plate that can be used in the steamer; place the fish on top.
Sprinkle fish with the sugar, then pour the sherry or rice wine, soy sauce and oil on top; cover the fish with remaining black beans, scallions and ginger.
For steaming I use my electric wok and place 2 chopsticks next to each other in one direction and 2 more next to each other in the opposite direction, creating a platform.
Place the plate of fish on top of the steamer, over briskly boiling water, cover and steam 10 minutes for thick fillets, 20 minutes for whole fish and less than 10 minutes for thinner fillets.
fish is finished when fillets flake easily or when a chopstick will easily pierce the gill area on whole fish.
Remove to a platter and garnish with cilantro.
Serve over steamed jasmine rice and make sure to spoon the black bean sauce over the whole thing; YUM.

Nutrition Facts : Calories 111.5, FatContent 4, SaturatedFatContent 0.7, CholesterolContent 30.8, SodiumContent 287.5, CarbohydrateContent 2.9, FiberContent 0.2, SugarContent 1.6, ProteinContent 9.1

FOIL-BAKED FISH WITH BLACK BEANS AND CORN RECIPE - FOOD.COM

Foil-Baked Fish With Black Beans and Corn Recipe - Food.com image

Make and share this Foil-Baked Fish With Black Beans and Corn recipe from Food.com.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 white fish fillets, 1-inch thick (skinless 6-8 oz. each)
salt and pepper
4 tablespoons unsalted butter, softened
2 teaspoons minced chipotle chiles in adobo, divided
1 teaspoon grated orange zest
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons freshly squeezed orange juice
2 minced garlic cloves, divided
1 (16 ounce) can black beans, rinsed and drained
2 cups corn kernels
1/2 red onion, minced
2 green onions, minced
1/4 cup chopped fresh cilantro, divided

Steps:

Adjust the oven rack to the lower-middle position and heat to 450 degrees.
Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt and 1/4 tsp pepper in a medium bowl until well-combined. Spread butter mixture over the fish.
Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining 1 teaspoon chipotle, remaining garlic, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil. Top with fish and fold the foil over the fish, folding the edges to seal.
Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes. Carefully open the packets and sprinkle with remaining cilantro. Serve.

Nutrition Facts : Calories 452.5, FatContent 14.5, SaturatedFatContent 7.8, CholesterolContent 92.2, SodiumContent 366.8, CarbohydrateContent 57.1, FiberContent 11.7, SugarContent 1.4, ProteinContent 29.7

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STEAMED FISH WITH BLACK BEAN SAUCE RECIPE - FOOD.COM

I guess this might be called my 'signature' dish and my husband was astonished that I hadn't posted it here yet. The original recipe came from my dog-eared copy of More Long-Life Chinese Cooking From Madam Wong but I've changed it so much that now it's my own. The black beans can be found in oriental markets, they keep forever in a clean glass jar with a tight fitting lid. I make this with fish fillets, usually Chilean sea bass but any firm, white fillet will work. You can also use a whole fish, just make 3, deep, diagonal gashes on each side of the fish. Cooking time is approximate, depending on the type and size fish you use. My sea bass fillet are pretty thick so I steam for 10 minutes total on them. Cook less for thinner fillets. Serve this fish with rice to soak up the delicious juice and I also, ALWAYS serve it with my Baby Bok Choy with Oyster Sauce. My husband loves to spoon some of the sauce from that onto his fish.
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