FISH WITH BLACK BEAN SAUCE CHINESE STYLE 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
BLACK BEAN FISH | CHINA SICHUAN FOOD
Stewed fish with homemade black bean sauce
Provided by Elaine
Categories Main Course
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Clean the fish and cut several cuts on the thick part of the fish meat. Drain completely. Coat the fish with a thin layer of cornstarch.
- Marinate with a small pinch of salt and 3-4 slices of ginger. Set aside for 10 minutes.
- Heat around 3 tablespoons of cooking oil in a pan and fry the fish until crispy on both sides. Place on side down and let the fish stay for 3-4 minutes over slow to middle fire. Then turn over and fry the other side.
- Move the fish to one side of the pan and fry scallion until aromatic. Place black bean sauce, water or stock in. Simmer for 3-4 minutes and slightly turn up the fire until the sauce is almost thickened.
- Add sections of 2 scallions and then heat around 2 tablespoons of hot oil. Pour the hot oil over the scallions.
- Serve hot!
Nutrition Facts : Calories 328 kcal, CarbohydrateContent 9 g, FatContent 29 g, SaturatedFatContent 2 g, SodiumContent 7 mg, ServingSize 1 serving
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