Fish with Black Bean Sauce
User Reviews
4.5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4 people
-
Calories
148 kcal
-
Course
Main Course
-
Cuisine
Chinese
Fish with Black Bean Sauce
Description
Fish with Black Bean Sauce features sole fillets marinated briefly with cornstarch to help preserve moisture and provide a slight velvety texture. The stir-fried vegetables—ginger, onion, green bell pepper, and dried chilies—create a fragrant base that complements the mild fish. The Lee Kum Kee Garlic Black Bean Sauce delivers the distinctive fermented bean taste, enriched further by fish sauce, sugar, and sesame oil for a complex yet balanced sauce. A cornstarch slurry is added near the end of cooking to thicken the sauce, giving it a glossy coat over the fish and vegetables. Scallions are stirred in last to add fresh brightness. The dish comes together quickly, resulting in a tender, flaky fish with savory and aromatic notes, best served hot alongside steamed rice.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 5 lices ginger fresh
- 1 onion quartered, small
- 1 bell pepper cut into small pieces, small green
- 5 dried red chili seeded
- 1/2 lb (250g) sole fish fillet cut into pieces, marinated with 1/2 tablespoon cornstarch
- 2 tablespoons Lee Kum Kee Garlic Black Bean Sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch mix with 3 tablespoons water
- 2 talks scallions cut into 1.5-inch (3 cm) length
Instructions
- Heat up the wok and add the cooking oil. Toss in sliced ginger, onions, bell peppers, and dried red chilies. Stir-fry until they become aromatic.
- Add the fish to the wok and give it a quick stir.
- Add in the black bean sauce, fish sauce, sugar, and sesame oil. Stir-fry everything together until the fish is fully cooked and coated in the black bean sauce.
- Pour in the cornstarch mixture to thicken the sauce, then toss in the chopped scallions. Give it a quick stir to combine everything well. Dish up and serve hot with steamed rice.
Notes
- Choose flaky white fish like sole or cod for their mild taste and absorbency to black bean sauce.
- Preheat your wok or skillet well before adding ingredients to help the fish develop a light crispy texture on the outside.
- Adjust the amount of black bean sauce or sugar according to taste, as different brands vary in saltiness and intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 148kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 24mg | 8% |
| Sodium | 154mg | 6% |
| Potassium | 360mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 28mg | 31% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
