Best Quick Braised Fish Fillets In Black Bean Sauce Recipes

CHINESE DEEP-FRIED FISH WITH SPICY BLACK BEAN SAUCE

Chinese Deep-Fried Fish with Spicy Black Bean Sauce image

Provided by Tyler Florence

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 (2 to 3 pound) whole red snapper, cleaned and scaled
1 cup rice flour
Kosher salt and freshly ground black pepper
Peanut oil, for frying
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and chopped
2 cloves garlic, sliced thin
1 serrano chile, sliced thin
1/2 cup fermented black beans*
2 cups low-sodium chicken stock
2 tablespoons cornstarch
2 tablespoons water
Cilantro leaves, for garnish

Steps:

Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess.
In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes. Remove the fish pieces and drain them on paper towels; place them onto a platter.
Carefully drain all but 3 tablespoons of oil from the wok. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. Add the black beans and fry for another minute. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve.

ROAST COD WITH BLACK BEAN SAUCE

Roast Cod With Black Bean Sauce image

Provided by Dena Kleiman

Categories dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

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

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

QUICK-BRAISED FISH FILLETS IN BLACK BEAN SAUCE

Quick-Braised Fish Fillets in Black Bean Sauce image

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

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

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.