BLACK ROASTED COD WITH SEA BEANS AND OYSTERS
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels.
- Drain oysters in a sieve set over a bowl and reserve their liquor.
- Pat fish dry and sprinkle with salt and pepper.
- Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 2 to 3 minutes. Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 9 to 11 minutes.
- While cod is roasting, cook shallot in 3 tablespoons butter, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 2 to 3 minutes. Add lemon juice and oyster liquor and bring to a simmer over moderate heat. Add oysters and season lightly with salt and pepper if desired, then cook at a bare simmer, covered, until just barely firm, 1 to 2 minutes. Remove from heat.
- Center pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish. Discard fat from 12-inch skillet and add oyster cooking liquid. Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated. Spoon sauce over seafood and serve immediately.
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.
FOIL-BAKED FISH WITH BLACK BEANS AND CORN
Make and share this Foil-Baked Fish With Black Beans and Corn recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Adjust the oven rack to the lower-middle position and heat to 450 degrees.
- Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt and 1/4 tsp pepper in a medium bowl until well-combined. Spread butter mixture over the fish.
- Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining 1 teaspoon chipotle, remaining garlic, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
- Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil. Top with fish and fold the foil over the fish, folding the edges to seal.
- Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes. Carefully open the packets and sprinkle with remaining cilantro. Serve.
Nutrition Facts : Calories 452.5, Fat 14.5, SaturatedFat 7.8, Cholesterol 92.2, Sodium 366.8, Carbohydrate 57.1, Fiber 11.7, Sugar 1.4, Protein 29.7
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