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
FISH IN BLACK BEAN SAUCE
Steps:
- 1. Whisk the sauce ingredients together in a small bowl and set aside. Rub the cornstarch on the fish and set aside.
- 2. Add the oil to a wok or large skillet. Add the onion, and red bell pepper and saute until softened. Add the garlic fish and reserved sauce. Cook until fish is done.
- 3. Serve with rice
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.
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.
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.
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