Quick-Braised Fish Fillets in Black Bean Sauce

Name: Quick-Braised Fish Fillets in Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Peanut or neutral oil, like corn or grapeseed, for frying; 1/4 cup fermented black beans (page 207); 1/4 cup Shaoxing wine, dry sherry, or water; 2 cups flour; 1 1/2 pounds fillets of grouper, sea bass, or red snapper; Salt and black pepper to taste; 1 tablespoon peeled and minced fresh ginger; 1 tablespoon minced garlic; 4 scallions, trimmed and roughly chopped; 1 large onion, sliced; 2 cups chopped tomatoes (drained canned are fine); Soy sauce to taste

Servings: persons

Peanut or neutral oil, like corn or grapeseed, for frying
1/4 cup fermented black beans (page 207)
1/4 cup Shaoxing wine, dry sherry, or water
2 cups flour
1 1/2 pounds fillets of grouper, sea bass, or red snapper
Salt and black pepper to taste
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
4 scallions, trimmed and roughly chopped
1 large onion, sliced
2 cups chopped tomatoes (drained canned are fine)
Soy sauce to taste

1
Pour about 1/8 inch of oil into a wide, deep skillet, preferably nonstick.
2
Place over medium-high heat.
3
Soak the beans in the wine.
4
Mix the flour with enough water to make a paste the consistency of sour cream.
5
Season the fish with salt and pepper.
6
When the oil is hotit will shimmer, and a pinch of flour tossed into it will sizzlecoat the fillets with the batter and brown them quickly, about 2 minutes per side.You may have to work in batches; do not crowd the fish.
7
As you finish browning, transfer it to a plate.
8
Turn off the heat and let the pan cool down a bit, then discard the oil and wipe out the pan.
9
Put 2 tablespoons oil in the pan and turn the heat to high.
10
A minute later, add the ginger, garlic, and scallions and cook, stirring, for about 30 seconds.
11
Add the onion and cook, stirring occasionally, for about 2 minutes, just until it begins to soften.
12
Turn the heat to medium and add the tomatoes and the black beans and their liquid.
13
Cook, stirring occasionally, for about 5 minutes, just until the tomatoes begin to break up.
14
Return the fish to the pan (now its okay to crowd) and continue to cook until it is done, about 5 minutes more (a thin-bladed knife inserted into the center will meet little resistance).
15
Taste and add soy sauce if the dish is not salty enough; serve the fillets with the sauce over rice.

273

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: Peanut or neutral oil, like corn or grapeseed, for frying, 1/4 cup fermented black beans (page 207), 1/4 cup Shaoxing wine, dry sherry, or water, 2 cups flour, and more.

Yes, Quick-Braised Fish Fillets in Black Bean Sauce falls under the Seafood 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.

That's it — enjoy your meal!