Cold Fish In Black Bean Sauce With Cucumber Salad

Name: Cold Fish In Black Bean Sauce With Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For fish:; 1 teaspoon peanut oil; 2 scallions; 1 1/2 pounds scrod, haddock or hake fillet; 2 tablespoons rice wine or Scotch; 1 teaspoon salt; For sauce:; 3 tablespoons fermented black beans; 1 tablespoon minced garlic; 1 tablespoon minced gingerroot; 2 tablespoons peanut oil; 2 small dried hot red chilies; 2 tablespoons rice wine or Scotch; For cucumber salad:; 2 tablespoons unseasoned rice vinegar; 1 tablespoon soy sauce; 2 teaspoons Asian sesame oil; 1/2 teaspoon sugar; 4 scallions; 1 hothouse cucumber, sliced thin (about 3 cups)

Servings: persons

For fish:
1 teaspoon peanut oil
2 scallions
1 1/2 pounds scrod, haddock or hake fillet
2 tablespoons rice wine or Scotch
1 teaspoon salt
For sauce:
3 tablespoons fermented black beans
1 tablespoon minced garlic
1 tablespoon minced gingerroot
2 tablespoons peanut oil
2 small dried hot red chilies
2 tablespoons rice wine or Scotch
For cucumber salad:
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
1/2 teaspoon sugar
4 scallions
1 hothouse cucumber, sliced thin (about 3 cups)

1
Make fish:
2
Set a steamer rack in a wide deep kettle and add enough water to come just below the rack. Spread oil on heatproof plate that will fit onto steamer rack; layer with scallions, then fish. Sprinkle fish with rice wine and salt. Bring water in kettle to a boil, covered, and put plate on rack. Steam fish, covered, until it just flakes, about 8 minutes. Transfer fish to a plate and discard liquid and scallions. Flake fish with fork and let cool.
3
Make sauce:
4
In a sieve, rinse beans briefly and on a cutting board chop fine with garlic and gingerroot. In a small saucepan, heat oil over moderately high heat until hot but not smoking and stir fry chilies until darkened, about 30 seconds. Discard chilies with slotted spoon. Add bean mixture to oil and stir-fry 30 seconds. Stir in rice wine and sugar; remove pan from heat. Spoon sauce over cooling fish.
5
Make cucumber salad:
6
In a small bowl, whisk together vinegar, soy sauce, oil, and sugar. Cut scallions into 2-inch lengths and shred fine lengthwise. In a bowl toss scallions with cucumbers and dressing.
7
Mound fish on a platter and arrange cucumber salad around it.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For fish:, 1 teaspoon peanut oil, 2 scallions, 1 1/2 pounds scrod, haddock or hake fillet, and more.

Yes, Cold Fish In Black Bean Sauce With Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!