Fish In Black Bean Sauce Recipes

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

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.

Steps:

• Preheat oven to 400 degrees.
• Prepare the sauce. In a saucepan warm the oil over medium heat. Add shallots, garlic and black beans and saute until shallots soften, about 3 minutes. Add sake, soy sauce and rice vinegar. Cook until sauce reduces by a third, then remove from heat and whisk in butter. Season with pepper.
• To prepare the fish, season it with salt and pepper, and place in a small baking pan. Top with butter and pour wine over. Cover with aluminum foil and bake 8 minutes. Remove foil and bake 6 minutes more, or until cod flakes easily.
• Reheat sauce until hot. Serve cod over couscous, top with sauce and garnish with fried onions and chives.

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.

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.