Steamed Fish With Cabbage Mushrooms And Chinese Black Beans Recipes

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STEAMED FISH WITH CABBAGE, MUSHROOMS AND CHINESE BLACK BEANS



Steamed Fish With Cabbage, Mushrooms and Chinese Black Beans image

From Dinners for Two by Sharon O'Connor; a collection of recipes from romantic country inns. Chinese black beans can be found in Asian markets, but it can be replaced with Chinese black bean sauce which is available in most grocery stores.

Provided by MamaDogg

Categories     Asian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 head napa cabbage, cored and chopped
2 (6 ounce) flatfish fish fillets, such as halibut
4 ounces shiitake mushrooms, cut into quarters
1/4 cup olive oil
2 tablespoons shallots, chopped
2 garlic cloves, minced
2 tablespoons ginger, finely grated
1 ounce chinese salted fermented black beans, rinsed
green onion, minced, for garnish
fresh cilantro stem (to garnish)

Steps:

  • Preheat oven to 400°F.
  • Spread a sheet of parchment paper on a flat working surface and brush the edges with oil. On one half of the sheet, place a portion of the cabbage in the center, place a fillet on top of the cabbage, and arrange the mushrooms around; fold the remaining half of the parchment over the fish, and secure by folding in the edges. Repeat with the other sheet of parchment.
  • Place the parchment packages on a baking sheet and bake just until the fish is cooked, 8 to 10 minutes. Remove from the oven and transfer to a plate.
  • In a saute pan or skillet, heat the olive oil and saute the shallots, garlic, ginger, and black beans for about 3 minutes.
  • Serve. Remove the fish from their parchment, transfer to dinner plates, and drizzle the sauteed mixture over. Garnish with green onions and cilantro.

Nutrition Facts : Calories 465.6, Fat 29, SaturatedFat 4.2, Cholesterol 93.5, Sodium 141.4, Carbohydrate 10.2, Fiber 2.2, Sugar 1.6, Protein 41

STEAMED FISH WITH BLACK BEANS



Steamed Fish With Black Beans image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h

Yield 6 or more servings

Number Of Ingredients 9

4 large black dried Chinese mushrooms
3 ounces lean, boneless pork in one piece
1 large pomfret or butterfish, about 1 1/4 pounds cleaned weight
1 teaspoon salt, if desired
1 tablespoon Shaoxing or dry Sherry wine
2 tablespoons dried salted black beans
2 thick pieces chicken fat taken from the cavity of a chicken
2 scallions, trimmed, cut lengthwise in half
6 very thin slices fresh ginger

Steps:

  • Soak the mushrooms in hot water for 30 minutes or longer.
  • Cut the pork into thin slices. Stack the slices and cut the pork into fine shreds. There should be about 1/3 cup tightly packed. Set aside.
  • Scrape the fish all over, but do not remove the skin. Rinse well and pat dry. Use a knife or cleaver, and cut two deep parallel gashes on the diagonal on both sides of the fish.
  • Arrange the fish on a small platter that will fit neatly in the top of a metal or other steamer. Sprinkle the fish with salt and wine. Drain and squeeze the mushrooms dry, and cut them into quarters. Scatter the pieces over the fish. Scatter the pork shreds and black beans over all. Top with the chicken fat. Arrange the scallions and ginger slices over all.
  • Bring a quantity of water to a boil in the bottom of a steamer. Set the fish platter on top of the steamer over the boiling water and let steam 10 minutes.
  • Transfer the fish with its top garnishes to a serving dish. Pour the liquid from the platter over all and serve

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 32 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 588 milligrams, Sugar 0 grams, TransFat 0 grams

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.

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