Fish with Black Bean Sauce
Try this Fish with Black Bean Sauce recipe.
Try this Fish with Black Bean Sauce recipe.
- 2 tb white sugar
- for the sauce:
- 2 tsp garlic powder
- 1 tb cornstarch
- 1 tsp asian toasted sesame oil
- 4 lbs basa (swai) fish fillets towel dried.
- olive or canola oil for cooking
- 2 brown or yellow onions roughly chopped
- 1 large green bell pepper seeded and roughly chopped
- 1 large red bell pepper seeded and roughly chopped
- 3 cloves fresh garlic chopped
- 2-3 dried red chilis (optional)
- 4 tb prepared chinese black bean sauce (i use lee kum k
- 1 tsp dried ginger powder (or minced fresh ginger)
- 3 tb rice cooking wine
- Carbohydrate 10.5045000003914 g
- Cholesterol 0 mg
- Fat 0.203840000000214 g
- Fiber 1.70559997487454 g
- Protein 0.996300000001115 g
- Saturated Fat 0.0368300000000386 g
- Serving Size 1 1 Serving (542g)
- Sodium 3.3240000000386 mg
- Sugar 8.79890002551686 g
- Trans Fat 0.10244 g
- Calories 46 calories
Step-by-step
- In a bowl, combine all sauce ingredients and whisk together until well incorporated. Set sauce mixture aside.
- Cut fish fillets into bite-size pieces. Toss well with 1 TB cornstarch. Set aside.
- In a large wok or pan, add 2 TB oil on medium heat. When oil is hot, add onions, bell peppers, garlic, and optional dried chilis. Stir to combine.
- Add 5 TB of the sauce mixture. Stir and cook until veggies are just tender. Transfer to a bowl and set aside.
- In the same wok/pan, add 3 TB oil and heat on medium until oil is hot. Add fish and stir.
- Add remaining sauce mixture. Cook and stir just until fish turns opaque. Do not overcook.
- Add the cooked veggies back into the wok/pan with the fish. Cook and stir until heated through.
- Serve with rice.
My Simple, Flavorful Fish with Black Bean Sauce
As a busy working mom, I always look for recipes that are both delicious and quick to make. This Fish with Black Bean Sauce recipe perfectly fits the bill. It's incredibly flavorful, satisfying, and comes together in under 30 minutes – a lifesaver on those hectic weeknights! The beauty of this dish lies in its simplicity. It's not about a complex array of ingredients or intricate techniques, but rather about letting the natural flavors of fresh fish and vibrant vegetables shine through, enhanced by a rich and savory black bean sauce.
The key to this dish's success, in my opinion, is the balance of flavors. The sweetness of the sugar subtly complements the savory black bean sauce, while the garlic and ginger add a delightful warmth. I like to use basa fillets because they're mild-flavored and cook quickly, but you can certainly experiment with other firm white fish like cod or snapper. The vegetables are just as crucial; the crispness of the bell peppers provides a lovely textural contrast to the tender fish, and the onions add a touch of sweetness and depth. Don't be afraid to adjust the amount of chili flakes to your spice preference—a little heat can really elevate this dish.
I usually serve this dish with a side of steamed rice, which perfectly soaks up the delicious black bean sauce. The entire family loves it, and it’s a meal that I know I can consistently rely on for a quick, healthy, and satisfying dinner. It's also incredibly versatile. I often add other vegetables I have on hand, like broccoli florets or sliced mushrooms. Sometimes, if I'm feeling adventurous, I'll toss in some snow peas or bean sprouts at the very end for an extra burst of freshness. The possibilities are endless!
Beyond the Dinner Table
This recipe isn’t just for weeknight dinners. It’s also surprisingly elegant enough for a casual get-together with friends or a special occasion. The vibrant colors of the vegetables and the glossy black bean sauce make it visually appealing, and the flavors are sophisticated enough to impress even the most discerning palates. Just imagine serving this dish alongside a crisp salad and a glass of chilled white wine. It’s a simple yet satisfying meal that will leave your guests wanting more.
Tips for Success
Prep Ahead: You can prepare the sauce mixture in advance and store it in the refrigerator until you're ready to cook. This will save you valuable time on busy weeknights.
Don’t Overcook the Fish: Overcooked fish is dry and unpleasant. Cook the fish just until it's opaque and flakes easily with a fork. This usually takes only a few minutes.
Experiment with Vegetables: Feel free to substitute your favorite vegetables or add more! This recipe is incredibly adaptable.
Make it Your Own: Add a splash of soy sauce or hoisin sauce to the sauce mixture for a deeper umami flavor. Or, try adding a squeeze of lime juice at the end for a zesty finish. The possibilities are endless!
This Fish with Black Bean Sauce recipe is more than just a meal; it’s a testament to the power of simple, fresh ingredients and a dash of culinary creativity. It's a dish I've made countless times, and it always delivers. It's quick, easy, adaptable, and always a crowd-pleaser. Give it a try and experience the magic of flavorful simplicity yourself!
