Fish In Black Bean Sauce Recipes

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CHINESE DEEP-FRIED FISH WITH SPICY BLACK BEAN SAUCE



Chinese Deep-Fried Fish with Spicy Black Bean Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 (2 to 3 pound) whole red snapper, cleaned and scaled
1 cup rice flour
Kosher salt and freshly ground black pepper
Peanut oil, for frying
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and chopped
2 cloves garlic, sliced thin
1 serrano chile, sliced thin
1/2 cup fermented black beans*
2 cups low-sodium chicken stock
2 tablespoons cornstarch
2 tablespoons water
Cilantro leaves, for garnish

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.

STEAMED FISH WITH BLACK BEAN SAUCE



Steamed Fish With Black Bean Sauce image

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

2 thick firm white fish fillets or 1 1/2 lbs red snapper
2 tablespoons fermented black beans
2 green onions, shredded into 1 1/2 inch long pieces
4 slices ginger, shredded
1 teaspoon sugar
2 tablespoons sherry wine or 2 tablespoons rice wine
1 tablespoon light soy sauce
1 tablespoon peanut oil
cilantro (to garnish)

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.

STIR-FRIED FISH FILLET WITH BLACK BEAN SAUCE



Stir-fried Fish Fillet with Black Bean Sauce image

Stir-fried Fish Fillet with Black Bean Sauce Recipe

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 20m

Number Of Ingredients 11

1/2 lb. (0.2 kg) sole fish fillet, cut into pieces and marinate with 1/2 tablespoon corn starch
2 tablespoon Lee Kam Kee black bean sauce
1 small onion, quartered
6 dried chilies, deseeded
1 small green bell pepper, cut into small pieces
2 stalk scallions, cut into 1.5 inch length (3 cm)
5 slices fresh ginger
1/8 teaspoon fish sauce
1/2 teaspoon sugar
1/8 teaspoon sesame oil
1/4 tablespoon corn starch, mix with 3 tablespoons water

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.

Nutrition Facts : Calories 84 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 322 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat

FISH IN BLACK BEAN SAUCE



Fish in Black Bean Sauce image

Very tasty dish

Provided by barbara lentz

Categories     Fish

Time 20m

Number Of Ingredients 15

FOR THE SAUCE
4 Tbsp black bean sauce
1 Tbsp ginger grated
3 clove garlic minced
3 Tbsp shaoxing wine
1/4 c chinese fermented black beans (optional)
1 tsp toasted sesame oil
1/4 c sugar
FOR THE FISH
2 lb fish fillets ( i used trout)
1 Tbsp cornstarch
2 Tbsp oil
1 medium onion sliced
1 red bell pepper sliced
3 clove garlic minced

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

STEAMED FISH WITH BLACK BEAN SAUCE (STEAMED VERSION)



Steamed Fish with Black Bean Sauce (Steamed Version) image

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

4 tablespoons fermented black beans
4 cloves garlic (, minced)
2 tablespoons Shaoxing wine ((or dry sherry))
1 tablespoon vegetable oil
2 teaspoons light soy sauce ((or soy sauce, or tamari for a gluten-free option))
2 teaspoons sugar
230 g (1/2-lbs) green beans
1 block (16 oz / 450 g) firm tofu (, sliced)
2 large pieces white fish fillets (sea bass, cod, catfish, trout, etc.)
4 green onions (, chopped)
1 thumb ginger (, minced)
4 tablespoons vegetable oil

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



Steamed fish with black bean sauce image

Steamed fish with black bean sauce 清蒸豆豉魚 is a traditional Chinese style cuisine popular among the Cantonese. This article explains all the right steps to prepare this dish in the traditional Cantonese way.

Provided by KP Kwan

Categories     Main Course

Time 30m

Number Of Ingredients 15

1 fish about 500g
2 stalks scallions
20g young ginger
2 tablespoons of cooking oil
1 red chili
1 tbsp Chinese fermented black beans
1 tbsp garlic
1 piece dried tangerine peel, Chenpi 陳皮 (optional)
1/2 tsp Shao Hsing rice wine
1/2 tsp sugar
1/4 tsp sesame oil
1 1/2 tsp cooking oil
1 tablespoon of light soy sauce
1 tablespoon of water
1 teaspoon of sugar

Steps:

  • Clean the fish thoroughly. Pour a few ladles of hot water to the fish to remove the fishy smell.
  • Cut the green section of the scallion into threads, and leave the white portion as long sections.
  • Cut half of the ginger into thin slices, and the other half fine julienne.
  • Insert some ginger slices into the fish belly. Cut a few slits on the fish surface and insert some julienne ginger there.
  • Spread the black bean sauce on top of the fish.
  • Setup the steaming station. Steam for 8 minutes over medium to high heat.
  • Transfer the fish to a serving plate. Top with chopped chili and shredded scallion.
  • Pour the soy mixture onto the fish.
  • Pour the hot oil onto the fish. Serve.
  • Soak the dried tangerine peel for 15 mins or until soft, then mince finely. Also finely mince the garlic.
  • Coarsely chop the garlic and black bean.
  • Put all ingredients in (B) into mixing bowl.
  • Heat up all the ingredients in (B) in a pan until the sugar is dissolved.

Nutrition Facts : Calories 1661 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 386 milligrams cholesterol, Fat 84 grams fat, Fiber 6 grams fiber, Protein 171 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1 whole fish, Sodium 3353 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 54 grams unsaturated fat

QUICK-BRAISED FISH FILLETS IN BLACK BEAN SAUCE



Quick-Braised Fish Fillets in Black Bean Sauce image

When you don't have the time, energy, or inclination to braise a whole fish, try this simpler, faster version; the flavors are much the same. Serve this over rice.

Yield makes 4 servings

Number Of Ingredients 12

Peanut or neutral oil, like corn or grapeseed, for frying
1/4 cup fermented black beans (page 207)
1/4 cup Shaoxing wine, dry sherry, or water
2 cups flour
1 1/2 pounds fillets of grouper, sea bass, or red snapper
Salt and black pepper to taste
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
4 scallions, trimmed and roughly chopped
1 large onion, sliced
2 cups chopped tomatoes (drained canned are fine)
Soy sauce to taste

Steps:

  • Pour about 1/8 inch of oil into a wide, deep skillet, preferably nonstick. Place over medium-high heat. Soak the beans in the wine. Mix the flour with enough water to make a paste the consistency of sour cream. Season the fish with salt and pepper.
  • When the oil is hot-it will shimmer, and a pinch of flour tossed into it will sizzle-coat the fillets with the batter and brown them quickly, about 2 minutes per side.You may have to work in batches; do not crowd the fish. As you finish browning, transfer it to a plate. Turn off the heat and let the pan cool down a bit, then discard the oil and wipe out the pan.
  • Put 2 tablespoons oil in the pan and turn the heat to high. A minute later, add the ginger, garlic, and scallions and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, for about 2 minutes, just until it begins to soften. Turn the heat to medium and add the tomatoes and the black beans and their liquid. Cook, stirring occasionally, for about 5 minutes, just until the tomatoes begin to break up.
  • Return the fish to the pan (now it's okay to crowd) and continue to cook until it is done, about 5 minutes more (a thin-bladed knife inserted into the center will meet little resistance). Taste and add soy sauce if the dish is not salty enough; serve the fillets with the sauce over rice.

BAKED FISH WITH BLACK BEAN SAUCE



BAKED FISH WITH BLACK BEAN SAUCE image

Categories     Fish     Bake     Quick & Easy     Dinner     Healthy

Number Of Ingredients 3

2-3 large white fish fillets, such as haddock or cod, ¾-1"-inch thick
1-2 tsps. Chinese 5 Spice Powder
1 small jar (about 200g.) Black Bean Sauce

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.

CHINESE STEAMED FISH WITH BLACK BEAN SAUCE



Chinese Steamed Fish With Black Bean Sauce image

A simple and delicious dish of tender Chinese golden pomfret perfectly steamed with just a few handy ingredients.

Provided by Elaine Fung

Categories     Fish

Time 25m

Number Of Ingredients 9

450 Grams Whole Golden Pomfret
1 Tbsp Salted Black Beans
1 Tbsp Minced Garlic
1 Tbsp Minced Ginger
1 Tsp Sugar
1Tsp Chili Garlic Sauce
1Tbsp Oil, Divided
1/2 Tsp Salt
2 Green Onions Chopped

Steps:

  • Clean and cut the fish horizontally into 4 pieces, pat dry with a paper towel.
  • Put salt onto the fish and place them into a dish.
  • Rinse the salted black beans, drain, and roughly chopped them.
  • Add the minced garlic and ginger, sugar, and 1 tsp oil to the salted black beans and mix well.
  • Spoon the mixture evenly onto the fish, and drizzle the rest of the oil over the fish.
  • Bring some water to a boil in a wok and put the fish onto the steaming rack.
  • Cover and steam on high heat for 8 minutes.
  • Sprinkle the green onions over the fish.

Nutrition Facts : Calories 200 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 633 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

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