Steamed Fish With Black Bean Sauce Food

STEAMED FISH WITH BLACK BEAN SAUCE (豉汁蒸魚)

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!

STEAMED FISH WITH BLACK BEAN SAUCE (STEAMED VERSION)

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 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 SOLE WITH BLACK BEAN SAUCE

Steps:

• Thoroughly rinse the fish in cold water and pat dry. Sprinkle 1/2 teaspoon salt over the outside and into the cavity of the fish.
• Rinse the black beans in several changes of cold water and drain them. In a small bowl, mash beans, garlic, and sugar with the back of a wooden spoon. Stir in sesame oil, rice wine, pepper, and 1/8 teaspoon salt.
• Place fish in a 9-inch shallow heatproof bowl and spread black beans over fish on both sides and in cavity.
• Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place dish into steamer, cover, and steam 5 minutes. Turn off heat and let stand, covered, 4 minutes. Test fish for doneness by poling the thickest part with a fork or chopstick; flesh should flake. If not, resteam for 1 to 2 minutes or until fish just flakes. Carefully remove the dish from the steamer and pour off any liquid in the dish.
• In a small skillet, heat oil until hot but not smoking over high heat. Sprinkle ginger and scallion over fish. The oil will make a crackling sound as it hits the fish. Serve immediately.

STEAMED SEA BASS WITH BLACK BEAN SAUCE

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.

STEAMED FISH WITH BLACK BEAN AND CHILLI SAUCE

Steps:

• Get a plate large enough to just fit the steamer. First lay down Chinese broccoli in a single layer onto the plate. Covered tightly and steam over a wok or pan of boiling water @ 3 minutes.
• Remove lid from steamer, place chinese broccoli leaves, then fish on top of stems. Spread with combined sauce, water and ginger; replace lid; steam for about 5 minutes or until fish is just cooked.
• Meanwhile, place oil and chilli in a small microwave-safe cup; cook on HIGH for @ 30 seconds or until hot.
• Serve fish on Chinese broccoli; drizzle with hot oil just before serving. Eat with steamed rice, if desired.

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 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.

PAN-SEARED HALIBUT WITH BLACK BEAN SAUCE

Steps:

• Whisk together black bean and garlic sauce, vinegar, 1 teaspoon cornstarch, and water in a bowl. Pat fish dry with paper towels. Place remaining cornstarch in shallow dish. Coat fish with cornstarch, shaking to remove excess.
• Heat oil in large nonstick skillet over medium-high heat until just smoking. Add fish and cook until browned and cooked through, about 3 minutes per side. Transfer to a platter.
• Add ginger and scallion whites to empty skillet and cook until fragrant, about 1 minute. Add black bean mixture and simmer until slightly thickened, about 1 minute. Pour sauce over fish and sprinkle with scallion greens and cilantro. Serve.