Oven-Steamed Whole Snapper with Black Bean Sauce Recipe

Name: Oven-Steamed Whole Snapper with Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Preheat oven to 450F.
2
Rinse snappers and pat dry with paper towels.
3
Cut 3 slashes about 1/2 inch deep on each side of fish and rub gingerroot, garlic, and salt to taste into slashes.
4
Arrange fish in one layer in a 13- by 9-inch baking dish and drizzle on both sides with Sherry and soy sauce.
5
Sprinkle mushrooms, carrots, scallions, and black beans over fish and cover dish tightly with foil.
6
Bake fish in middle of oven 40 minutes, or until just cooked through.
7
Gently push black bean mixture off fish.
8
Transfer fish to platter with large metal spatulas and keep warm.
9
Transfer black bean mixture and pan juices to a saucepan.
10
In a small bowl stir together water and cornstarch and stir into black bean mixture.
11
Simmer sauce 1 minute, or until thickened slightly, and pour over fish.
12
Serve fish with rice.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Oven-Steamed Whole Snapper with Black Bean Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Steamed Whole Snapper with Black Bean Sauce

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