Fish In Black Bean Sauce Food

STIR-FRIED FISH FILLET WITH BLACK BEAN SAUCE

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.

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

CHINESE DEEP-FRIED FISH WITH SPICY BLACK BEAN SAUCE

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.

ROAST COD WITH BLACK BEAN SAUCE

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.

STEAMED SEA BASS WITH BLACK BEAN SAUCE

Steps:

• Wash the fish in cold running water. Pat dry with kitchen paper, then slash 3-4 slits into the skin on both sides. Season all over with salt and ground white pepper. Place ginger slices in the slits of the fish and inside the cavity.
• Place the fish on a plate that fits inside your wok. In your wok place a pudding bowl upside down and pour water to come halfway up. Place the wok on the heat and bring the water to a boil.
• Pour the rice wine over the fish, put the plate onto the upside-down bowl and place the lid of the wok on top. Steam on high heat for 8-9 mins, then leave to rest.
• While the fish is cooking, make the black bean sauce. Add the groundnut oil to a hot wok or frying pan. When it starts to smoke, add the garlic, ginger and beans (or use 100g ready-made black bean sauce) and stir-fry for a few secs. Add the rice wine, sesame oil and light soy sauce, then bring to the bubble.
• Carefully remove the fish (you can keep it on the plate that you cooked it on). Garnish with the spring onions and coriander, then drizzle over the black bean sauce and serve with rice.

STEAMED FISH WITH BLACK BEAN SAUCE

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 IN BLACK BEAN SAUCE II

Steps:

• Mince together the shallot or yellow onion, chili (if using), garlic and ginger.
• In a small bowl, combine fermented black beans, sugar, soy and sesame oil and stock. Mash beans with the back of a spoon to soften and break down.
• In a saute pan with a tight fitting lid, over medium heat, saute shallot/garlic mixture in a small amount of oil for 2-3 mins or until translucent.
• Add the black bean mixture and cook, stirring frequently, until thickened. Add the wine and half the cilantro.
• Place the fish on top of the sauce and cover the pan with the lid.
• Cook until fish flakes easily.
• Top with the remaining cilantro and green onion and serve over rice or quinoa.