Prep 15 mins
Cook 20 mins
I love steamed fish in black bean sauce! It is my favorite item to order at our local authentic Chinese Food restaurant. They add tofu, but I have read so much about how unhealthy tofu is lately, that I avoid all soy when possible. This recipe came from the 3 Hungry Tummies blog and I'm posting here so that I don't loose it because it was yummmmmy! I made a few changes to the original recipe, and I am posting it changed here. Furmented Black Beans are NOT canned black beans!! You can find them on Amazon or if you are lucky enough to live close to an Asian grocery store like I am in So Cal, you can find them there.
- about 1 lb firm white fish, cut into 4 inch chunks (I love rock fish for this)
- 1 shallot, chopped
- 1 red chili, chopped (optional)
- 3 garlic cloves, chopped
- 1⁄2 inch knob ginger, chopped
- 3 tablespoons fermented black beans, rinsed and drained
- 2 tablespoons sugar
- 2 tablespoons , light soy (or if gluten free, like I am Tamari or Coconut Aminos)
- 1 teaspoon sesame oil
- 1⁄3 cup stock (fish, veggie or chicken)
- 1⁄3 cup Chinese wine
- 1⁄2 cup cilantro leaf
- 2 green onions, chopped
- peanut oil
- Mince together the shallot or yellow onion, chili (if using), garlic and ginger.
- In a small bowl, combine fermented black beans, sugar, soy and sesame oil and stock. Mash beans with the back of a spoon to soften and break down.
- In a saute pan with a tight fitting lid, over medium heat, saute shallot/garlic mixture in a small amount of oil for 2-3 mins or until translucent.
- Add the black bean mixture and cook, stirring frequently, until thickened. Add the wine and half the cilantro.
- Place the fish on top of the sauce and cover the pan with the lid.
- Cook until fish flakes easily.
- Top with the remaining cilantro and green onion and serve over rice or quinoa.