Steamed Fish Fillets with Black Bean Sauce
YIELD Makes 4 servings
|1‑1/2||pounds white-fleshed fish fillets (Lake Superior whitefish, halibut, rainbow trout or catfish)|
|1||tablespoon vegetable oil|
|2||green onions, chopped|
|2||tablespoons chopped fresh ginger|
|2||tablespoons black bean sauce (see note)|
|Green onion slivers (optional)|
- Fill large saucepan about one-third full with water. Place bamboo steamer basket over saucepan. Or, fill wok fitted with rack about one-third full with water. Cover and bring water to a boil. Place fillets in single layer on platter that fits into steamer or wok.
- Heat oil in small skillet until hot. Add onions, ginger and black bean sauce; cook, stirring about 30 seconds or just until fragrant. Immediately pour contents of skillet evenly over fillets. Place platter in steamer; cover and steam 10 to 15 minutes or until fish is tender and flaky.
- Serve fillets and sauce over rice, if desired. Garnish with green onion tops.
Jarred black bean sauce is sold in the Asian food section of most large supermarkets. It is made of fermented black soybeans, soy sauce, garlic, sherry, sesame oil and ginger. Black soybeans have a pungent odor and a unique, pronounced flavor. Do not substitute regular black beans.
This recipe appears in: Asian
|Serving Size:||1/4 of recipe|
|Saturated Fat||2 g|
|Total Fat||14 g|
|Calories from Fat||47 %|
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