STIR-FRIED FISH FILLET WITH BLACK BEAN SAUCE
Stir-fried Fish Fillet with Black Bean Sauce Recipe
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat up the wok and add in some cooking oil.
- Add sliced ginger, onions, bell peppers, dried red chilies and stir fry them until aromatic.
- Add in the fish and do a quick stir.
- Add the black bean sauce, fish sauce, sugar, and sesame oil and stir fry until the fish is cooked.
- Add in the corn starch mix to thicken the sauce.
- Toss in the chopped scallion and do a quick stir, dish up and serve hot.
Nutrition Facts : Calories 84 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 322 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat
STEAMED FISH WITH BLACK BEAN SAUCE
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.
Provided by Hey Jude
Categories Asian
Time 30m
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.
CHINESE DEEP-FRIED FISH WITH SPICY BLACK BEAN SAUCE
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess.
- In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes. Remove the fish pieces and drain them on paper towels; place them onto a platter.
- Carefully drain all but 3 tablespoons of oil from the wok. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. Add the black beans and fry for another minute. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve.
BAKED FISH WITH BLACK BEAN SAUCE
Categories Fish Bake Quick & Easy Dinner Healthy
Number Of Ingredients 3
Steps:
- Preheat oven to 370ºF (180 ºC). Rinse fish fillets and pat dry. Place fish fillets in a baking pan (not metal). Sprinkle both sides of the fish fillets with Chinese 5 Spice Powder. Spoon black bean sauce over each fillet to cover them completely with sauce. Cover the baking pan with aluminum foil and seal tightly. Bake in the middle of the oven for about 20 minutes*. *I cook it at 180 ºC in a convection oven in the UK - but I find it cooks very warm. I suggest you check the fish before taking it out of the pan to see if it is cooked. You may have to cook it longer. Baking times may also vary depending on the thickness of the fish.
QUICK-BRAISED FISH FILLETS IN BLACK BEAN SAUCE
When you don't have the time, energy, or inclination to braise a whole fish, try this simpler, faster version; the flavors are much the same. Serve this over rice.
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- Pour about 1/8 inch of oil into a wide, deep skillet, preferably nonstick. Place over medium-high heat. Soak the beans in the wine. Mix the flour with enough water to make a paste the consistency of sour cream. Season the fish with salt and pepper.
- When the oil is hot-it will shimmer, and a pinch of flour tossed into it will sizzle-coat the fillets with the batter and brown them quickly, about 2 minutes per side.You may have to work in batches; do not crowd the fish. As you finish browning, transfer it to a plate. Turn off the heat and let the pan cool down a bit, then discard the oil and wipe out the pan.
- Put 2 tablespoons oil in the pan and turn the heat to high. A minute later, add the ginger, garlic, and scallions and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, for about 2 minutes, just until it begins to soften. Turn the heat to medium and add the tomatoes and the black beans and their liquid. Cook, stirring occasionally, for about 5 minutes, just until the tomatoes begin to break up.
- Return the fish to the pan (now it's okay to crowd) and continue to cook until it is done, about 5 minutes more (a thin-bladed knife inserted into the center will meet little resistance). Taste and add soy sauce if the dish is not salty enough; serve the fillets with the sauce over rice.
STEAMED FISH IN BLACK BEAN SAUCE II
I love steamed fish in black bean sauce! It is my favorite item to order at our local authentic Chinese Food restaurant. They add tofu, but I have read so much about how unhealthy tofu is lately, that I avoid all soy when possible. This recipe came from the 3 Hungry Tummies blog and I'm posting here so that I don't loose it because it was yummmmmy! I made a few changes to the original recipe, and I am posting it changed here. Furmented Black Beans are NOT canned black beans!! You can find them on Amazon or if you are lucky enough to live close to an Asian grocery store like I am in So Cal, you can find them there.
Provided by kda949
Categories Asian
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Mince together the shallot or yellow onion, chili (if using), garlic and ginger.
- In a small bowl, combine fermented black beans, sugar, soy and sesame oil and stock. Mash beans with the back of a spoon to soften and break down.
- In a saute pan with a tight fitting lid, over medium heat, saute shallot/garlic mixture in a small amount of oil for 2-3 mins or until translucent.
- Add the black bean mixture and cook, stirring frequently, until thickened. Add the wine and half the cilantro.
- Place the fish on top of the sauce and cover the pan with the lid.
- Cook until fish flakes easily.
- Top with the remaining cilantro and green onion and serve over rice or quinoa.
Nutrition Facts : Calories 88.3, Fat 2.3, SaturatedFat 0.3, Sodium 6.3, Carbohydrate 17, Fiber 0.6, Sugar 13, Protein 0.9
STEAMED SEA BASS WITH BLACK BEAN SAUCE
Chinese meals don't need to be eaten out of a takeaway carton - this special fish dish makes a smart dinner for two
Provided by Ching-He Huang
Categories Dinner, Main course
Time 30m
Number Of Ingredients 13
Steps:
- Wash the fish in cold running water. Pat dry with kitchen paper, then slash 3-4 slits into the skin on both sides. Season all over with salt and ground white pepper. Place ginger slices in the slits of the fish and inside the cavity.
- Place the fish on a plate that fits inside your wok. In your wok place a pudding bowl upside down and pour water to come halfway up. Place the wok on the heat and bring the water to a boil.
- Pour the rice wine over the fish, put the plate onto the upside-down bowl and place the lid of the wok on top. Steam on high heat for 8-9 mins, then leave to rest.
- While the fish is cooking, make the black bean sauce. Add the groundnut oil to a hot wok or frying pan. When it starts to smoke, add the garlic, ginger and beans (or use 100g ready-made black bean sauce) and stir-fry for a few secs. Add the rice wine, sesame oil and light soy sauce, then bring to the bubble.
- Carefully remove the fish (you can keep it on the plate that you cooked it on). Garnish with the spring onions and coriander, then drizzle over the black bean sauce and serve with rice.
Nutrition Facts : Calories 511 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 7.67 milligram of sodium
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