STEAMED BLACK BEANS RECIPES

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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

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

EASY STEAMED EEL WITH BLACK BEANS - RECIPE | SCMP COOKING



Easy steamed eel with black beans - recipe | SCMP Cooking image

Take 600g of eel, salt it to take away slimy feel. Soak salted black beans and tangerine peel. Chop, add garlic, chillies, soy sauce, rice wine and sugar. Steam for 10 minutes. Garnish and serve.

Provided by Susan Jung

Categories     Dinner

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 13

600g (21oz) fresh eel, killed and cleaned
fine sea salt, as necessary
1 piece chun pei (aged tangerine peel)
10g (? oz) salted black beans
2-3 garlic cloves, peeled
3-4 thin slices peeled ginger
2 red bird's-eye chillies
15ml (1tbsp) light soy sauce
10ml (2tsp) sake or Chinese rice wine (or substitute dry sherry)
5g (1tsp) granulated sugar
15ml (1tbsp) cooking oil
2-3 spring onions
a small handful fresh coriander

Steps:

  • Sprinkle salt liberally over the eel and rub it into the skin. Leave it for 30 minutes, then use the back of a knife to scrape the skin to remove the slime. If the eel still feels slippery, repeat the salting and scraping process.
  • Rinse the eel then dry it with paper towels. Trim off and discard the fins. Cut the eel into cross sections about 2cm thick and place them in one layer, cut side up, in a wide, shallow, heat-proof bowl.
  • While the eel is salting, briefly rinse the black beans and chun pei under cool running water, then put them in separate bowls. Add just enough warm water to cover the black beans. Add a sufficient amount of warm water to the bowl with the chun pei, so the peel can "swim" freely. Leave for about 20 minutes, or until soft.
  • Cut the chun pei and ginger into very thin matchsticks. Drain the black beans and chop them roughly. Thinly slice the garlic and cut the chillies into thin rounds, squeezing out and discarding the seeds as you go. Scatter these ingredients over the eel.
  • Stir the soy sauce with the rice wine and sugar, and pour this over and around the eel.
  • Place the dish on a tiered steamer (or on a low rack in a wok) set over boiling water. Cover with the lid and steam for 10 minutes, or until the eel is cooked through.
  • While the eel is steaming, slice the spring onions into fine julienne. Heat the oil in a small pan until very hot.
  • Remove the eel from the steamer and top with the spring onion and coriander. Pour the oil over the aromatics to wilt them, then serve immediately with steamed rice and stir-fried green vegetables. Take care when eating the eel because it has fine, soft bones.

Nutrition Facts : Calories 341 calories

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