Fish in Black Beans Sauce Recipe
This fish in black bean sauce recipe is a quick, easy, and flavorful dish perfect for any night of the week. With simple ingredients and step-by-step instructions, you can enjoy a delicious meal that’s sure to impress.
Equipment
- 1 wok
- 1 Skillet
- 1 knife
- 1 cutting board
Ingredients
- 4 6oz Fish Fillets white fish like cod or tilapia
- 2 tbsp Fermented Black Beans Fermented Black Beans
- 4 cloves Garlic minced
- 1 inch Ginger julienned
- 1 Green Bell Pepper sliced
- 1 small onion sliced
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Cornstarch mixed with 2 tbsp water
- 1 tsp Sesame Oil
- 2 tsp Cooking Oil
- 1/2 cup Water
- 2 chopped Scallions for garnish
- 1 sliced Red Chili optional, for heat
Instructions
- Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Lightly season with salt and set aside.
- Heat the Oil: In a large skillet or wok, heat the cooking oil over medium heat. Add the fish fillets and cook for 2-3 minutes on each side until they are golden brown. Remove the fish from the pan and set aside.
- Sauté Aromatics: In the same pan, add a bit more oil if needed. Sauté the minced garlic, julienned ginger, and fermented black beans until fragrant, about 1-2 minutes.
- Cook the Vegetables: Add the sliced onion and green bell pepper to the pan. Stir-fry for 3-4 minutes until they begin to soften.
- Make the Sauce: Pour in the soy sauce, oyster sauce, and water. Stir well to combine. Let the sauce simmer for 2 minutes.
- Thicken the Sauce: Slowly stir in the cornstarch slurry to the sauce, stirring constantly until it thickens.
- Combine: Return the fish fillets to the pan, spoon the sauce over them, and let them cook in the sauce for another 2 minutes, allowing the flavors to meld together.
- Finish: Drizzle with sesame oil and garnish with chopped scallions and red chili slices if using. Serve hot with steamed rice.
Notes
Fish in black bean sauce is a classic dish with roots in Chinese cuisine, known for its savory and slightly tangy flavor profile. This dish pairs tender fish fillets with a rich, umami-packed black bean sauce, making it a favorite in many households. Whether you’re a seasoned cook or new to Asian cuisine, this recipe is simple to follow and delivers a restaurant-quality meal right at home.
Tips and Variations
- Fish Options: You can substitute white fish with salmon or shrimp for a different take on this recipe.
- Vegetable Add-ins: Feel free to add other vegetables like snow peas, carrots, or mushrooms for extra texture and flavor.
- Spice Level: Adjust the heat by adding more or less red chili or even a splash of chili oil.
- Gluten-Free: Use tamari instead of soy sauce to make this dish gluten-free.
Nutrition Facts
Nutrient Amount per Serving Calories 250 kcal Protein 28 g Carbohydrates 12 g Fat 10 g Saturated Fat 2 g Sodium 600 mg Fiber 2 g Conclusion
This fish in black bean sauce recipe is a delicious, healthy, and easy-to-make dish that brings the flavors of Chinese cuisine right into your kitchen. Perfect for a quick weeknight dinner, it pairs wonderfully with steamed rice or noodles. With just a few ingredients and simple steps, you can enjoy a flavorful and satisfying meal in no time.FAQs
Can I make this recipe with frozen fish fillets?
A: Yes, just be sure to thaw the fillets completely and pat them dry before cooking. What can I use if I don’t have fermented black beans?
A: You can use black bean sauce as a substitute, but adjust the amount of soy sauce to prevent it from being too salty. How long can leftovers be stored?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the fish.
