Quick Braised Fish Fillets In Black Bean Sauce Recipes

QUICK-BRAISED FISH FILLETS IN BLACK BEAN SAUCE

When you don't have the time, energy, or inclination to braise a whole fish, try this simpler, faster version; the flavors are much the same. Serve this over rice.

Yield makes 4 servings

Number Of Ingredients 12

Quick-Braised Fish Fillets in Black Bean Sauce image

Steps:

Pour about 1/8 inch of oil into a wide, deep skillet, preferably nonstick. Place over medium-high heat. Soak the beans in the wine. Mix the flour with enough water to make a paste the consistency of sour cream. Season the fish with salt and pepper.
When the oil is hot-it will shimmer, and a pinch of flour tossed into it will sizzle-coat 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. As you finish browning, transfer it to a plate. Turn off the heat and let the pan cool down a bit, then discard the oil and wipe out the pan.
Put 2 tablespoons oil in the pan and turn the heat to high. A minute later, add the ginger, garlic, and scallions and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, for about 2 minutes, just until it begins to soften. Turn the heat to medium and add the tomatoes and the black beans and their liquid. Cook, stirring occasionally, for about 5 minutes, just until the tomatoes begin to break up.
Return the fish to the pan (now it's 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). Taste and add soy sauce if the dish is not salty enough; serve the fillets with the sauce over rice.

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

ROAST COD WITH BLACK BEAN SAUCE

Provided by Dena Kleiman

Categories dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

Roast Cod With Black Bean Sauce image

Steps:

Preheat oven to 400 degrees.
Prepare the sauce. In a saucepan warm the oil over medium heat. Add shallots, garlic and black beans and saute until shallots soften, about 3 minutes. Add sake, soy sauce and rice vinegar. Cook until sauce reduces by a third, then remove from heat and whisk in butter. Season with pepper.
To prepare the fish, season it with salt and pepper, and place in a small baking pan. Top with butter and pour wine over. Cover with aluminum foil and bake 8 minutes. Remove foil and bake 6 minutes more, or until cod flakes easily.
Reheat sauce until hot. Serve cod over couscous, top with sauce and garnish with fried onions and chives.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 749 milligrams, Sugar 3 grams, TransFat 1 gram

Ingredients

1 teaspoon vegetable oil
2 shallots, chopped fine
1 1/2 cloves garlic, mashed
1 tablespoon (heaping) Chinese fermented black beans
1 cup sake
2 tablespoons soy sauce
2 teaspoons rice vinegar
8 tablespoons butter
Freshly ground white pepper to taste
1 1/2 pounds cod fillets, cut into 4 portions
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 tablespoon butter
1/4 cup dry white wine or 1/4 cup water mixed with 1 tablespoon lemon juice

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FISH WITH BLACK BEAN SAUCE | CHEW OUT LOUD

web Aug 17, 2022 Fish with Black Bean Sauce. 5 from 1 vote. Fish with Black Bean Sauce is made easy and healthy here with this homegrown recipe. …
From chewoutloud.com
5/5 (1)
Category Dinner, Seafood
Cuisine Asian American
Calories 362 per serving

In a bowl, combine all sauce ingredients and whisk together until well incorporated. Set sauce mixture aside.
In a large wok or pan, add 2 TB oil on medium heat. When oil is hot, add onions, bell peppers, garlic, and optional dried chilis. Stir to combine. Add 5 TB of the sauce mixture. Stir and cook until veggies are just tender. Transfer to a bowl and set aside.
In same wok/pan, add 3 TB oil and heat on medium until oil is hot. Add fish and stir. Add remaining sauce mixture. Cook and stir just until fish turns opaque. Do not overcook.

Quick Braised Fish Fillets In Black Bean Sauce Recipes

QUICK-BRAISED FISH FILLETS IN BLACK BEAN SAUCE

When you don't have the time, energy, or inclination to braise a whole fish, try this simpler, faster version; the flavors are much the same. Serve this over rice.

ROAST COD WITH BLACK BEAN SAUCE

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