Sizzling Catfish With Black Bean Soy Sauce Recipes

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.

WHITE FISH FILLETS WITH GINGER AND SOY

Steps:

• In a 12 inch sauté pan (or a skillet with high sides), heat the vegetable oil. Add the ginger and cook until sizzling, about 30 seconds.
• Add the fish filets, soy sauce, water, scallions, cilantro, and rice vinegar. Bring the mixture to a boil, cover the pan, and remove it from the heat.
• Let the pan sit for 10 minutes (15 minutes for larger fish pieces). Place the fish in shallow bowls, divide the broth among the bowl, and garnish with shredded scallions.

STEAMED FISH WITH BLACK BEAN SAUCE

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.

SIZZLING CATFISH WITH BLACK BEAN-SOY SAUCE

Steps:

• Preheat oven to 350°F. Using knife, make 6 diagonal slits on 1 side of each fish, spacing evenly and cutting to the bone. Insert 1 ginger slice into each slit. Turn fish over. Make 6 diagonal slits on second side of each fish; insert remaining sliced ginger. Sprinkle catfish with enough rice flour to coat on all sides.
• Heat 1 1/2 cups peanut oil in heavy large skillet over medium-high heat until thermometer registers 375°F. Gently slide 1 catfish into skillet and fry until golden and almost cooked through, about 5 minutes per side. Transfer to rimmed baking sheet. Repeat frying with second catfish.
• Bake catfish in oven until cooked through and opaque in center, about 10 minutes. Transfer to platter. Pour Black Bean-Soy Sauce over. Garnish platter with tomato, green onions and lime wedges. Serve immediately.