Steam Salmon W Blackbean Sauce Recipes

STEAMED FISH WITH BLACK BEAN SAUCE (豉汁蒸魚)

Steamed Fish with Black Bean Sauce (豉汁蒸魚) image

Grandma's Steamed Fish with Black Bean Sauce is the ultimate side dish - just marinate then steam for a healthy meal everyone can enjoy!

Provided by Jeannette

Time 1h20m

Number Of Ingredients 7

Ingredients

1 kg / 2.2 lb fish ((we get it from the fish monger)
50 g / 0.11 lb ginger
1 tbsp black bean garlic sauce ((or to taste))
3/4 tsp salt ((or to taste))
1/2 tbsp sugar ((or to taste))
1 tsp chicken bouillon powder
1 1/2 tbsp oil

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

SALMON WITH BLACK BEAN SAUCE

Salmon with Black Bean Sauce image

Fermented black beans should be in everyone's pantry-they complement just about any protein and they can be turned into a sauce in no time at all. They are actually small black soy beans preserved in salt. You have to soak them to eliminate some of that salt, but then they are good to go. This sauce would go great not only with salmon, but on top of chicken, shrimp, tofu, or stir-fried vegetables. Serve with Butter-steamed Broccoli with Soy and Simple Boiled Rice.

Provided by Sara Moulton

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons fermented black beans, rinsed, drained, and chopped
Four 6- to 7-ounce skinless pieces center-cut salmon fillet
2 tablespoons plus 2 teaspoons vegetable oil
1 tablespoon finely grated fresh ginger (use a Microplane)
1 garlic clove, minced (about 1 teaspoon)
2/3 cup canned low-sodium chicken broth or Chicken Stock
1 1/2 tablespoons rice wine or dry sherry
1 tablespoon cornstarch
1 teaspoon sugar
4 scallions, white and green parts, thinly sliced (about 1/2 cup)

Steps:

1. Preheat the oven to 400°F. Lightly grease a shallow roasting pan. Combine 1/2 cup boiling water and the chopped beans in a small bowl; set aside for 10 minutes, then drain.
2. Meanwhile, arrange the salmon in the roasting pan, skinned side down. Drizzle 2 tablespoons of the oil over the salmon and bake for 10 to 12 minutes or until cooked to your desired doneness.
3. Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat. Add the soaked and drained black beans, the ginger, and garlic; cook for 1 minute. Whisk together the broth, 1/3 cup water, the wine, cornstarch, and sugar in a bowl and add to the black bean mixture. Bring the sauce to a boil, stirring constantly, and simmer for 2 minutes. Serve each portion of salmon topped with some of the sauce and sprinkled with some of the scallions.

STEAMED FISH WITH BLACK BEAN SAUCE

Steamed Fish With Black Bean Sauce 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.

Provided by Hey Jude

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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.

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