Steamed Fish In Black Bean Sauce Ii Recipes
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.
STEAMED FISH WITH BLACK BEAN SAUCE (豉汁蒸魚)
Steps:
- Cut the ginger into thin strips, then set aside for later.
- Marinate the fish with the black bean sauce, chicken bouillon powder, sugar, salt and oil for a minimum of 20 minutes.
- Set up the steamer and spread the ginger on top. Put the dish in to cook on high heat for 50 minutes or until cooked.Pro Tip: If you poke a chopstick through and it comes out slightly flaky and the color isn't translucent, it's ready.
- Serve immediately as is!
Nutrition Facts : Calories 438 kcal, Carbohydrate 4 g, Protein 81 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 200 mg, Sodium 762 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
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- In the plate you’re using to steam the fish (make sure the plate has some depth to catch the sauce), combine sugar, soy sauce, Chinese cooking wine and white pepper. Stir to dissolve the sugar as much as you can (it won’t all be dissolved, that’s okay).
- Place the fish steaks on the plate and flip to coat it in the sauce. Cover and marinate it for 30 minutes in the fridge, flipping the steaks half way through.
- Combine the chopped garlic and the ginger on your cutting board, add the black beans to the mix then run your knife through the mixture again so you’re essentially chopping the beans into the garlic/ginger mix. You want the black beans to be broken up into smaller pieces, but it need not be a paste.
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