Steamed Fish in Black Bean Sauce II Recipe

Name: Steamed Fish in Black Bean Sauce II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: about 1 lb firm white fish, cut into 4 inch chunks (I love rock fish for this); 1 shallot, chopped; 1 red chili, chopped (optional); 3 garlic cloves, chopped; 12 inch knob ginger, chopped; 3 tablespoons fermented black beans, rinsed and drained; 2 tablespoons sugar; 1 teaspoon sesame oil; ⅓ cup stock (fish, veggie or chicken); ⅓ cup Chinese wine; ½ cup cilantro leaf; 2 green onions, chopped; peanut oil

Servings: persons

about 1 lb firm white fish, cut into 4 inch chunks (I love rock fish for this)
1 shallot, chopped
1 red chili, chopped (optional)
3 garlic cloves, chopped
12 inch knob ginger, chopped
3 tablespoons fermented black beans, rinsed and drained
2 tablespoons sugar
1 teaspoon sesame oil
⅓ cup stock (fish, veggie or chicken)
⅓ cup Chinese wine
½ cup cilantro leaf
2 green onions, chopped
peanut oil

1
Mince together the shallot or yellow onion, chili (if using), garlic and ginger.
2
In a small bowl, combine fermented black beans, sugar, soy and sesame oil and stock.
3
Mash beans with the back of a spoon to soften and break down.
4
In a saute pan with a tight fitting lid, over medium heat, saute shallot/garlic mixture in a small amount of oil for 2-3 mins or until translucent.
5
Add the black bean mixture and cook, stirring frequently, until thickened.
6
Add the wine and half the cilantro.
7
Place the fish on top of the sauce and cover the pan with the lid.
8
Cook until fish flakes easily.
9
Top with the remaining cilantro and green onion and serve over rice or quinoa.

435

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: about 1 lb firm white fish, cut into 4 inch chunks (I love rock fish for this), 1 shallot, chopped, 1 red chili, chopped (optional), 3 garlic cloves, chopped, and more.

Yes, Steamed Fish in Black Bean Sauce II 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.

Steamed Fish in Black Bean Sauce II

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