You can find Black Bean Sauce at any Asian market. It keeps forever in the fridge. Also we are never without Laura’s favorite Chili Garlic Paste. I had one fish fillet left in the freezer so I decided to make this last night with some white rice and stir-fried Boc Choy.
I smashed the ginger in my garlic press and just used the juice along with some dry sherry to marinate the fish.
It is a different way to serve fish and easily done. Here is the recipe:
| Author: Jim Kirkley
Serve with white rice and greens. Serves: 2 |
Steamed Fish with Black Bean Sauce |
INGREDIENTS
1 pound, frozen cod fillets – thawed
2 tablespoons, rice wine or dry sherry
2 slices, gingerroot – smashed lightly
1 tablespoon, avocado oil
2 tablespoons, fermented black beans in garlic
2 tablespoons, scallion – minced
1 tablespoon, chili garlic paste
1 tablespoon, garlic – minced
1/2 cup, chicken broth
1 tablespoon, soy sauce
2 tablespoons, rice wine or dry sherry
1 1/2 teaspoons, corn starch
1 teaspoon, sesame oil
1 bunch, chives – optional
METHOD
- Place fish in a heat-proof container that will fit inside your wok. Score fish crosswise with sharp knife. Blend 2 tablespoons rice wine (or dry sherry) with smashed gingerroot and pour over fish. Work into surface of fish. Let stand as long as possible. At least 20 minutes.
- Heat wok. Add avocado oil. Add black beans, chili garlic paste, scallions and garlic. Chow for a few seconds until fragrant. Add remaining ingredients minus chives. Cook mixture stirring constantly, until thick. Pour sauce over fish. The fish should be almost covered with sauce.
- Clean wok and fill with hot water to a depth of about 2 – 3 inches. Lay chop sticks across bottom above layer of water. Bring water to a boil. Place fish in heat-proof dish on chopsticks. Cover wok. Steam for 15 – 20 minutes.
- Top with fresh chives if using.
