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.
STEAMED ASIAN GREENS WITH HONEY SOY SESAME DRESSING
Provided by Tyler Florence
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.
Nutrition Facts : Calories 107 calorie, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 670 milligrams, Carbohydrate 23 grams, Fiber 8 grams, Protein 5 grams, Sugar 4 grams
BAKED CHILEAN SEA BASS IN BLACK BEAN SAUCE
The Best Northwest Places Cookbook (Volume 1). Delialah's, Vancouver, British Columbia. Sea bass is a delicate-flavored, firm-fleshed white fish.You can also use salmon, halibut, or flounder in this versatile recipe. Round out the meal with blanched asparagus and grilled red and yellow peppers.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy sauce, lime juice, cilantro, garlic, ginger, jalapeno, and cornstarch in a medium bowl and whisk to mix well. Set aside.
- PREHEAT THE OVEN to 350°F.
- HEAT THE OIL in a large, ovenproof skillet over medium-high heat. Add the fish and cook until well browned, about 1 minute per side. Remove the skillet from the heat, pour the black bean sauce over the fish, and put the pan in the oven to bake until the fish is just cooked through, 8 to 10 minutes longer.
- SET A PORTION of the fish onto each individual plate. If the black bean sauce has not thickened, boil until reduced slightly. Spoon the black bean sauce over and around the fish and serve.
Nutrition Facts : Calories 258.5, Fat 6.9, SaturatedFat 1.3, Cholesterol 69.9, Sodium 1122, Carbohydrate 7.5, Fiber 0.2, Sugar 2.9, Protein 33
STEAMED SEA BASS WITH BLACK BEAN SAUCE
I have not tried this. I was told that if I did it would make a fish eater out of me!! Don't know why but I just don't care for fish. Hope someone out there will try it and let me know if they liked it!!
Provided by Tebo3759
Categories Bass
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place a rack in a wok or frypan with 1" water.
- Place fish in pyrex pie plate in a single layer.
- Spread black bean sauce over top and side of fish.
- Top with ginger and green onion.
- Drizzle oil over fish.
- Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
- Remove and garnish with cilantro.
CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE
Provided by Andrew Zimmern
Categories appetizer
Time 30m
Yield 4 servings, as an appetizer
Number Of Ingredients 13
Steps:
- Rinse and debeard the mussels.
- Prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
- Place the aromatics (dried chiles, scallions, ginger, Chinese black beans, garlic and chile bean paste) in a small bowl. Reserve.
- Combine the chicken stock and cornstarch in a small bowl; stir to incorporate.
- Preheat a large wok fitted with a domed lid over high heat. Add the oil and swirl to coat. Add the bowl of aromatics and cook for 30 seconds, tossing with a wooden spoon or spatula. Then add the sugar, mussels, sake and carrot ribbons, and shake the wok or toss to coat. Cover and cook for 1 minute.
- Stir the cornstarch-chicken stock mixture again, add to the wok, then cover and cook for 3 minutes, shaking the wok or tossing every minute.
- Remove the lid. Arrange any mussels that are cooked and open in serving bowls.[Cover and continue to cook any remaining mussels for another minute. Transfer open mussels to serving bowls; discard any that do not open. Pour the sauce over the mussels and serve.
STEAMED FISH WITH BLACK BEAN SAUCE (STEAMED VERSION)
No matter whether you want to learn the authentic Chinese way to make steamed fish or just want to spend a few minutes getting dinner ready, I've got you covered!
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 12
Steps:
- To prepare the steamer, bring a large pot of water to a boil.
- Rinse fermented black beans with tap water, drain, and transfer to a bowl. Use the back of a spoon to smash the beans. Add garlic, Shaoxing wine, light soy sauce, and sugar. Mix well. Or you can skip this step by using pre-made black bean sauce.
- Choose a plate that is big enough to hold all the fish fillets, can fit in your steamer, and has a bit depth so the juice from steaming won't spill to the pot. Spread the tofu in the center, and spread green beans around the tofu without too much overlapping. Lightly sprinkle salt over the green beans and the tofu. Arrange the fish fillets on top of the tofu. Spread the black bean sauce evenly over the fish. Place the plate into the steamer with boiling water. Steam covered for 8 minutes, or until the fish is cooked through.
- Carefully transfer the plate onto the kitchen counter with your oven mitts on. If the plate is difficult to lift from the steamer, leave it there. Spread the ginger and and green onions onto the fish.
- Heat vegetable oil in a small saucepan until it just starts to smoke. Immediately pour the oil onto the fish fillets to cook the green onions and ginger. You should hear a vibrant sizzle.
- Transfer the fish, tofu, and green beans to serving plate, pour the remaining juice over.
- Serve warm as main.
STEAMED SEA BASS WITH BLACK BEAN SAUCE
Chinese meals don't need to be eaten out of a takeaway carton - this special fish dish makes a smart dinner for two
Provided by Ching-He Huang
Categories Dinner, Main course
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 511 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 7.67 milligram of sodium
STEAMED BLACK BEAN SPARERIBS
Steamed black bean spareribs (si zap zing pai gwat in Cantonese) are popular at dim sum restaurants but they are a dinnertime go-to in my family. With just a little marinating and simple steaming you have a tasty dish that is easy to round out with rice or noodles and blanched or stir-fried vegetables. (You can prepare them while the ribs cook.) Fermented black beans are the primary flavoring agent here, providing a unique savory saltiness. Pork sparerib tips come from the ends of spareribs that are butchered to yield St. Louis ribs. The ones sold in Asian markets tend to be about 1 inch thick, while the ones at many grocery stores are about 2 inches thick. If you use thinner rib tips, reduce the steaming to 15 minutes. If you can only find whole spareribs, ask the butcher to cut them crosswise into 2-inch-thick pieces.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If the sparerib tips come in a slab, cut them into individual ribs.
- Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
- When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook's Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
- Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
- Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook's Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.
CHINESE STEAMED SEA BASS
A traditional Chinese fish recipe. Chinese love fresh seafood! Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. In this recipe, a whole sea bass, ginger, and spring onions are steamed to perfection and then topped with soy sauce, sugar, and hot oil. Serve with freshly cooked rice.
Provided by tonytsang
Categories World Cuisine Recipes Asian Chinese
Time 33m
Yield 2
Number Of Ingredients 7
Steps:
- Season sea bass with salt.
- Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.
- Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.
- Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 13.4 g, Cholesterol 93.8 mg, Fat 26.7 g, Fiber 1.5 g, Protein 44.7 g, SaturatedFat 4.2 g, Sodium 2043.2 mg, Sugar 7.9 g
HERB-STEAMED CHILEAN SEA BASS
this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.
Provided by catalinacrawler
Categories Chilean
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the sea bass in half horizontally.
- Season the inside with salt and pepper and fill the center with the chopped herbs.
- Reassemble the sea bass and season the outside with salt and pepper to taste.
- Wrap in plastic wrap.
- Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
- To assemble: Remove the plastic wrap.
- Use a very sharp knife to cut the fish into eight 2-inch wedges.
- Choose a flat, colorful plate to set off the dramatic form of the fish.
- Stand one wedge on its end and show the herb filling of the other.
- Garnish with fresh herbs.
Nutrition Facts : Calories 94.6, Fat 2, SaturatedFat 0.5, Cholesterol 35, Sodium 62.2, Carbohydrate 2, Fiber 0.4, Protein 16.6
SEA BASS IN BLACK BEAN SAUCE
Do not be alarmed by this list of ingredients. This dish is much simpler to prepare than it may seem.
Provided by Jason Epstein
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Gently cut 2 X's through the skin of each fillet without cutting the meat, to keep them from curling. Set aside.
- Soak noodles in warm water for 1 minute, drain and toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil, or more to taste. The flavor should be noticeable but not overpowering. Set aside.
- Combine the black beans with 1 tablespoon soy sauce and 1 tablespoon sesame oil. In a wok heat 1 tablespoon of peanut oil until smoking. Add the bean sprouts, bell peppers, mushrooms, green onions and ginger. Stir-fry for 1 minute. Add the bean-sauce mixture and stir-fry 1 minute. Add 1 cup chicken broth and stir-fry 1 minute more. Mix the cornstarch or arrowroot with a bit of water until smooth and add to the sauce. Heat to boiling, stirring gently, until the sauce is clear and thickened. If too thick, thin with more chicken stock. Set aside and keep warm.
- In a nonstick 10-inch skillet heat 1 tablespoon peanut oil until almost smoking, add the noodles and flatten into a pancake. Fry gently until crisp, turn over, adding more oil if needed, and brown other side. Place on a platter and keep warm.
- Heat the remaining 1 tablespoon peanut oil in a nonstick 10-inch skillet over medium-high heat until it shimmers. Add the bass fillets, skin side down, and move the fillets gently to prevent sticking. Reduce heat to medium and cook until the skin is crisp, about 2 minutes. Turn over and cook until a sharp knife meets almost no resistance, 1 to 2 minutes, and fish is browned slightly. Do not overcook!
- To serve: Spoon the sauce over the noodles and top with the fillets.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 20 grams, Carbohydrate 55 grams, Fat 29 grams, Fiber 5 grams, Protein 87 grams, SaturatedFat 6 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams
CHINESE STEAMED SEA BASS
This restaurant style Chinese Steamed Sea Bass is a popular recipe in many Chinese homes for special occasions. Perfect for Chinese New Year.
Provided by Azlin Bloor
Categories Side Dish
Number Of Ingredients 12
Steps:
- Make 3 diagonal slashes on both sides of the fish to help with the cooking.
- Mix the marinade ingredients and marinate the fish with half the marinade while you get all the other ingredients ready. Be sure to rub it in between the slashes you made.
- Clean and cut the stems off the pak choi, leaving them whole.
- Slice the tomatoes.
- Thinly slice (julienne) the spring onions, ginger and chilli, as in the pictures.
- Decide on the dish that you are going to cook and serve the fish on. It doesn't matter if the head and tail hang over the edges. Line the dish with the tomatoes, followed by the pak choi.
- Place the marinated fish on the vegetables.
- Tuck a few ginger strips in the slices you made. Top the fish with half the aromatics - the spring onions, ginger and chilli strips. Keep the rest to top the finished dish with.
- Drizzle the rest of the marinade all over the fish and aromatics.
- Sprinkle some pepper, then steam the fish for 10 minutes. If you are using a makeshift steamer, the water wants to be simmering, not boiling. Check that the fish is cooked. You can do this by just lifting the meat off the bone with a butter knife or something similar. The meat should be completely opaque. If not done, give it another 2-3 minutes.
- Chop up the coriander (cilantro) while waiting for the fish to cook.
- When the fish is done, heat the 1 Tbsp of sesame oil in a small frying pan on medium heat. When smoking, quickly fry the rest of the spring onions, ginger and chillies for 10 seconds and pour this aromatic oil all over the fish.
- Top with the coriander and serve immediately.
Nutrition Facts : Calories 267 kcal, Carbohydrate 10 g, Protein 21 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 1064 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
STEAMED CHILEAN SEABASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE
Steps:
- Lightly saute shallots, ginger, garlic in the sesame oil until shallots are translucent. Add sugar, chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle sauce over the fish to finish the dish.
PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE
This pan seared Chilean sea bass is flavored with a delicious Asian marinade of soy sauce, ginger, and mirin. It's perfectly pan fried until it's flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!
Provided by Jamie
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
- Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
- Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
- Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
- Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.
Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHINESE STEAMED FISH WITH BLACK BEAN SAUCE
This simple and delicious recipe results in flavorful steamed fish with just a few steps! The tender, flaky fish pairs well with the clean aromatics and sauce.
Provided by Rachel
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Add at least 1-2 inches of water to your steaming set-up. Bring to a boil.
- While the water is coming up to a boil, arrange the fish on a heat-proof plate. Choose a dish that fits inside your steamer and has sides tall enough to contain the sauce and extra liquid.
- Spread the ginger, garlic, and black beans evenly over the fish fillets.
- Place the fish into the steamer.
- Cover and steam for 7-10 minutes, depending upon the size/thickness of your fish fillets. If the fillets are smaller and thinner, you can cook for as little as 4-5 minutes. You can check if the fish is done cooking by piercing the thickest part of a fillet with a fork or butter knife. If the fish is fully cooked, it should flake apart easily. Adjust the cooking time as needed.
- While the fish is steaming, mix the soy sauce, hot water, Shaoxing wine, sugar, and salt together in a small bowl until the sugar and salt dissolve. Set aside.
- Once the fish has finished cooking, remove it from the steamer. *Note 2
- Pour the prepared sauce over the fish. Arrange the sliced green onion on top.
- Heat the 1 tbsp of oil in a saucepan just until it begins to smoke. Pour the oil over the green onion to release its aroma. Serve while warm.
Nutrition Facts : Calories 255 kcal, ServingSize 1 serving
STEAMED CHILEAN SEA BASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE
Steps:
- Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.
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- Season the fillets on both sides with salt and pepper. Spread the tops with black bean paste. Place fish into heatproof dish, add sake and steam for 10 minutes over high heat in a steamer.
- While fish is steaming, use a vegetable peeler to slice the ginger into very thin slices, then use knife to julienne into thin slivers.
- When fish is finished, remove the dish from the steamer and pour the accumulated cooking liquid onto a large deep plate for serving. Top the ginger slivers and the chives over the fish.
- In a small frying pan, heat up the olive oil and sesame oil until just before it begins to smoke, then pour it over the fish. The chives and ginger should sizzle.
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- Separate the ribs by cutting through the meat joining them together. Place the spareribs under running water and rinse for about ten minutes.
- Add the ground white pepper, Shaoxing wine, sesame oil, oyster sauce, sugar and bird's eye chili to the spareribs. Marinate for half an hour,
- Minced the garlic and ginger. Coarsely chop the black bean. Saute with the vegetable oil until aromatic. Keep aside to let it cools.
- Add black bean, ginger, and garlic to the spareribs. Add the cornstarch. Combine and marinate for another half an hour.
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