Sea Bass In Black Bean Sauce Recipes

Steps:

• Gently cut 2 X's through the skin of each fillet without cutting the meat, to keep them from curling. Set aside.
• Soak noodles in warm water for 1 minute, drain and toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil, or more to taste. The flavor should be noticeable but not overpowering. Set aside.
• Combine the black beans with 1 tablespoon soy sauce and 1 tablespoon sesame oil. In a wok heat 1 tablespoon of peanut oil until smoking. Add the bean sprouts, bell peppers, mushrooms, green onions and ginger. Stir-fry for 1 minute. Add the bean-sauce mixture and stir-fry 1 minute. Add 1 cup chicken broth and stir-fry 1 minute more. Mix the cornstarch or arrowroot with a bit of water until smooth and add to the sauce. Heat to boiling, stirring gently, until the sauce is clear and thickened. If too thick, thin with more chicken stock. Set aside and keep warm.
• In a nonstick 10-inch skillet heat 1 tablespoon peanut oil until almost smoking, add the noodles and flatten into a pancake. Fry gently until crisp, turn over, adding more oil if needed, and brown other side. Place on a platter and keep warm.
• Heat the remaining 1 tablespoon peanut oil in a nonstick 10-inch skillet over medium-high heat until it shimmers. Add the bass fillets, skin side down, and move the fillets gently to prevent sticking. Reduce heat to medium and cook until the skin is crisp, about 2 minutes. Turn over and cook until a sharp knife meets almost no resistance, 1 to 2 minutes, and fish is browned slightly. Do not overcook!
• To serve: Spoon the sauce over the noodles and top with the fillets.

Steps:

• FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy sauce, lime juice, cilantro, garlic, ginger, jalapeno, and cornstarch in a medium bowl and whisk to mix well. Set aside.
• PREHEAT THE OVEN to 350°F.
• HEAT THE OIL in a large, ovenproof skillet over medium-high heat. Add the fish and cook until well browned, about 1 minute per side. Remove the skillet from the heat, pour the black bean sauce over the fish, and put the pan in the oven to bake until the fish is just cooked through, 8 to 10 minutes longer.
• SET A PORTION of the fish onto each individual plate. If the black bean sauce has not thickened, boil until reduced slightly. Spoon the black bean sauce over and around the fish and serve.

Steps:

• Place a rack in a wok or frypan with 1" water.
• Place fish in pyrex pie plate in a single layer.
• Spread black bean sauce over top and side of fish.
• Top with ginger and green onion.
• Drizzle oil over fish.
• Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
• Remove and garnish with cilantro.

Steps:

• Preheat oven to 400 degrees F.
• Season bass on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Sear the fish, skin down, until golden brown. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness.
• Ladle Cauliflower Sauce into the bottom of 2 shallow wide bowls. Place a bass fillet on top of the sauce, then ladle more of the sauce over. Sprinkle with chives.
• Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft. Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color). Add wine and cook until reduced by half. Add fish stock and just enough water to cover the cauliflower and season with salt and pepper. Cover and cook until the cauliflower is completely cooked through and soft.
• Transfer the mixture to a food processor add almonds, and process until smooth. Strain the mixture into a medium saucepan and place on the stove over medium heat. Whisk in the cream and cook for 2 minutes. Whisk in the butter and cook until melted. Season with salt and pepper, to taste.

Steps:

• Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.

Steps:

• Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
• Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
• Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
• Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.

Steps:

• Spray large nonstick skillet with vegetable oil spray; place over medium-high heat.
• Add onion, garlic and ginger; sauté until golden, about 3 minutes. Add chili and mushrooms; sauté 1 minute. Stir in wine, soy sauce, black bean sauce, marmalade and lime juice; bring to boil. Season fish with salt and pepper. Place in same skillet. Reduce heat to medium-low. Cover and simmer until fish is just cooked through, about 5 minutes per side.
• Transfer fish to plates. Spoon sauce around. Sprinkle with cilantro.

Steps:

• Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
• Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
• Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

Steps:

• Wash the fish in cold running water. Pat dry with kitchen paper, then slash 3-4 slits into the skin on both sides. Season all over with salt and ground white pepper. Place ginger slices in the slits of the fish and inside the cavity.
• Place the fish on a plate that fits inside your wok. In your wok place a pudding bowl upside down and pour water to come halfway up. Place the wok on the heat and bring the water to a boil.
• Pour the rice wine over the fish, put the plate onto the upside-down bowl and place the lid of the wok on top. Steam on high heat for 8-9 mins, then leave to rest.
• While the fish is cooking, make the black bean sauce. Add the groundnut oil to a hot wok or frying pan. When it starts to smoke, add the garlic, ginger and beans (or use 100g ready-made black bean sauce) and stir-fry for a few secs. Add the rice wine, sesame oil and light soy sauce, then bring to the bubble.
• Carefully remove the fish (you can keep it on the plate that you cooked it on). Garnish with the spring onions and coriander, then drizzle over the black bean sauce and serve with rice.

Steps:

• Trim the fillets into rectangles. Lightly score the skin to help it caramelize and to help prevent curling.
• Strain the fish stock through a fine-mesh sieve into a saucepan and bring to a boil. Split the vanilla bean open and scrape the seeds into the hot stock followed by the pod. Remove the stock from the heat and allow the vanilla to infuse and the stock to cool completely. Return the stock to the stove and boil for about 20 minutes, until reduced by . Remove from heat, discard the vanilla and set the stock aside.
• Peel the salsify, then immediately drop it into cold water with 1 tablespoon of the lemon juice. Blanch in a large pot of boiling salted water for 2 minutes, drain, refresh in ice-cold water and drain again. Pat dry and cut into batons.
• Melt 1 tablespoon of the butter in a saucepan and add 1 cup of the fish stock. Bring to a light boil, toss in the salsify batons and cook until the stock has reduced to a glossy glaze. Stir in 1 tablespoon of the butter and season with i teaspoon sea salt. The batons should be lightly colored; if they are not, cook for another minute or so. Set aside.
• Melt another tablespoon of the butter in a medium pan and cook the fennel until nicely colored. Add 1/2 cup of the stock to the pan along with the thyme and the bay leaf. Cover and braise over gentle heat for 8 to 10 minutes. Remove the thyme and the bay leaf and set the fennel aside.
• In a spice mill or using a mortar and pestle, grind the white and black peppercorns, coriander seeds, star anise and cardamom into a powder.
• Heat the oil in a heavy frying pan. Season the bass with salt, pepper and the remaining lemon juice. Add 2 tablespoons of butter to the pan. When it has stopped foaming, add the fish skin side down. Cook for 3 to 4 minutes, then flip the fillets over and cook another 3 to 4 minutes, until firm and lightly springy. Season with the spice mixture and set aside.
• Warm the remaining stock and stir in the tablespoon of cream and 1/2 teaspoon of salt, or more to taste. Remove from the heat, add the 2 tablespoons ice-cold butter and reheat the stock, frothing it with an electric hand mixer.
• Divide the fennel among 4 warmed plates. Put the fish on top, skin side up. Arrange the salsify around it in a circle. Spoon the sauce over the fish and drizzle the rest over the salsify.

Steps:

• If using a whole fish, make 3 deep diagonal slashes on each side of the fish.
• Chop the black beans; place half of the black beans, scallions, and ginger on a heat-proof plate that can be used in the steamer; place the fish on top.
• Sprinkle fish with the sugar, then pour the sherry or rice wine, soy sauce and oil on top; cover the fish with remaining black beans, scallions and ginger.
• For steaming I use my electric wok and place 2 chopsticks next to each other in one direction and 2 more next to each other in the opposite direction, creating a platform.
• Place the plate of fish on top of the steamer, over briskly boiling water, cover and steam 10 minutes for thick fillets, 20 minutes for whole fish and less than 10 minutes for thinner fillets.
• fish is finished when fillets flake easily or when a chopstick will easily pierce the gill area on whole fish.
• Remove to a platter and garnish with cilantro.
• Serve over steamed jasmine rice and make sure to spoon the black bean sauce over the whole thing; YUM.