Oven Steamed Whole Snapper With Black Bean Sauce Recipes

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OVEN-STEAMED WHOLE SNAPPER WITH BLACK BEAN SAUCE



Oven-Steamed Whole Snapper with Black Bean Sauce image

Categories     Bean     Fish     Vegetable     Bake     Low Fat     Snapper     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 14

two 1 1/2-pound red snappers, cleaned, leaving heads and tails intact
1 tablespoon minced peeled fresh gingerroot
2 garlic cloves, minced
1/4 cup medium-dry Sherry
3 tablespoons soy sauce
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced thin
4 medium carrots (about 1/2 pound), cut into julienne strips
6 scallions, cut into julienne strips
2 tablespoons fermented black beans,* rinsed lightly
2 tablespoons water
2 teaspoons cornstarch
Accompaniment:
1 cup long-grain white rice, cooked according to package instructions and omitting any butter or margarine
*available at Asian markets and some specialty foods shops

Steps:

  • Preheat oven to 450°F.
  • Rinse snappers and pat dry with paper towels. Cut 3 slashes about 1/2 inch deep on each side of fish and rub gingerroot, garlic, and salt to taste into slashes. Arrange fish in one layer in a 13- by 9-inch baking dish and drizzle on both sides with Sherry and soy sauce. Sprinkle mushrooms, carrots, scallions, and black beans over fish and cover dish tightly with foil.
  • Bake fish in middle of oven 40 minutes, or until just cooked through. Gently push black bean mixture off fish. Transfer fish to platter with large metal spatulas and keep warm.
  • Transfer black bean mixture and pan juices to a saucepan. In a small bowl stir together water and cornstarch and stir into black bean mixture. Simmer sauce 1 minute, or until thickened slightly, and pour over fish.
  • Serve fish with rice.

BAKED RED SNAPPER WITH BLACK BEANS



Baked Red Snapper With Black Beans image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h15m

Yield 4 to 6 serving

Number Of Ingredients 17

1 pound black beans
1 small onion, finely chopped
1 clove garlic, minced
1 green chili, minced
Freshly ground pepper to taste
Coarse salt to taste
1 3- to 4-pound red snapper left whole, with head on
1 clove garlic, peeled
1/2 cup freshly squeezed orange juice
Juice 1 lemon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 cup fresh coriander leaves
Coarse salt and freshly ground pepper to taste
1/2 cup peanut or olive oil
Fresh coriander leaves to garnish

Steps:

  • Cook the beans in water to cover with onion, garlic, chili and pepper for about one hour, or until tender. Add salt halfway through cooking time.
  • Meanwhile, wipe the snapper inside and out with paper towels. Combine the remaining ingredients except coriander leaves for garnishing in a food processor and process until smooth. Coat the fish with the mixture and leave for a couple of hours.
  • Preheat oven to 375 degrees. Bake the fish for 30 to 45 minutes, or until it is cooked through and tested with a fork. Place the fish on a serving platter, garnish with coriander and serve. Pass the beans separately.

Nutrition Facts : @context http, Calories 713, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 23 grams, Fiber 13 grams, Protein 72 grams, SaturatedFat 4 grams, Sodium 962 milligrams, Sugar 5 grams

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