CHINESE FISH FILLET WITH BLACK BEAN SAUCE RECIPES
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.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 9
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
STEAMED FISH FILLETS IN BLACK BEAN SAUCE RECIPE | GOOD FOOD
Steaming is a technique that, like stir-frying, is used by Chinese all over the world. But, unlike stir-frying - with its flamboyant action, sizzle and excitement - steaming is subdued. Ingredients are gently caressed by an enveloping, even heat. Strangely, steamed food has not been widely embraced by Western chefs other than for special dishes and puddings.
Provided by Elizabeth Chong
Categories Main-course
Total Time 30 minutes
Yield
Number Of Ingredients 16
Steps:
- For the garnish: soak the the spring onion and capsicum in iced water until ready to use.
- For the sauce: place the black beans in a mixing bowl, rinse in a small quantity of water, then drain. Using the back of a spoon, lightly squash the beans (avoid mashing them into a paste).
- Combine all the ingredients with the beans, mixing thoroughly and set aside.
- For the fish: place the fillets on a plate, sprinkle with salt and pepper and spoon the sauce over each fillet, spreading evenly.
Insert a steaming rack in your wok (a round cake rack or similar will do). Add boiling water to just below the base of the rack. Place the plate on the rack, cover with wok lid and steam gently for 8-10 minutes.
- Transfer the fillets to a serving plate.
- Heat 2 tablespoons of oil in a small pot until it smokes, then carefully pour the hot oil over the fillets
- Garnish and serve.
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Reviews 1
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