Best Black Bean Soy Sauce Recipes

Sizzling Catfish with Black Bean-Soy Sauce image

Yield Makes 4 servings

Number Of Ingredients 8

2 1 1/2- to 1 3/4-pound whole catfish, cleaned, gutted
24 thin slices peeled fresh ginger (about 2 ounces)
3/4 cup rice flour*
1 1/2 cups peanut oil
Black Bean-Soy Sauce>/epi:recipeLink
1 large tomato, seeded, diced
1/4 cup chopped green onions
2 limes, cut into wedges

Steps:

Preheat oven to 350°F. Using knife, make 6 diagonal slits on 1 side of each fish, spacing evenly and cutting to the bone. Insert 1 ginger slice into each slit. Turn fish over. Make 6 diagonal slits on second side of each fish; insert remaining sliced ginger. Sprinkle catfish with enough rice flour to coat on all sides.
Heat 1 1/2 cups peanut oil in heavy large skillet over medium-high heat until thermometer registers 375°F. Gently slide 1 catfish into skillet and fry until golden and almost cooked through, about 5 minutes per side. Transfer to rimmed baking sheet. Repeat frying with second catfish.
Bake catfish in oven until cooked through and opaque in center, about 10 minutes. Transfer to platter. Pour Black Bean-Soy Sauce over. Garnish platter with tomato, green onions and lime wedges. Serve immediately.

Black Bean-Soy Sauce image

Yield Makes about 1 1/3 cups

Number Of Ingredients 10

1/2 cup soy sauce
1/4 cup Asian fermented black beans,* rinsed well, drained
1/4 cup rice vinegar
3 tablespoons water
3 tablespoons (packed) thinly sliced pickled ginger*
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, chopped
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon sesame seeds

Steps:

Blend first 7 ingredients in processor until finely chopped. Stir in green onions, cilantro and sesame seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
*Available at Asian markets, specialty foods stores and some supermarkets.