Rockfish In Black Bean Sauce
This dish is a delicious combination of tender white fish slices cooked in a flavorful black bean sauce. The aromatic mix of ginger and green onions infuses the dish with a fragrant and savory essence that will make your taste buds dance. With a glossy and slightly thickened sauce poured over the fish, each bite is a harmony of flavors that will surely satisfy your cravings. Serve this dish over rice for a simple yet satisfying meal that is perfect for any day of the week.
— Constant Cookbook
Ingredients
- 1 Tbs. canola oil
- 1 Tbs. minced ginger
- 2 green onions, white parts minced and green tops thinly sliced
- 1 Tbs. black bean sauce
- 1/2 cup chicken broth
- Pinch of sugar
- 1 1/2 lb. rockfish or other lean white-fleshed fish fillets, pin bones removed and fillets thinly sliced
- 1 tsp. cornstarch whisked together with 1 Tbs. water
Instructions
- <b>Prepare the sauce</b>
- In a deep fry pan or wok over medium-low heat, warm the oil. Add the ginger and minced green onions and cook until fragrant, about 15 seconds. Add the black bean sauce, broth and sugar and bring to a simmer.
- <b>Cook the fish and finish the sauce</b>
- Add the fish slices to the sauce and simmer until the thinnest slices begin to flake apart, 3 to 4 minutes. Using a spatula, transfer the fish to individual plates, leaving most of the sauce in the pan.&nbsp; Add the cornstarch mixture to the sauce, raise the heat to medium and cook, stirring, until the sauce is glossy and slightly thickened, about 30 seconds. Pour the sauce over the fish, garnish with the sliced green onions and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Seafood,</i> by Jay Harlow (Oxmoor House, 2007).
Yield
Serves 4.
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