Fish in Black Bean Sauce

    Fish in Black Bean Sauce

    (126)
    1save
    1hour


    115 people made this

    This Asian-themed sauce is a great topping for any ocean-going fish. Serve it with a side of steamed rice and some sauted bok choy.

    Ingredients
    Serves: 6 

    • 1 teaspoon vegetable oil
    • 1 eschallot, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 tablespoon black bean sauce
    • 1/2 cup (125ml) mirin (Japanese rice wine)
    • 1 tablespoon soy sauce
    • 1 tablespoon rice vinegar
    • 6 fish fillets, skin removed
    • 1 teaspoon sesame oil
    • 1/4 teaspoon pepper
    • 2 tablespoons chopped fresh coriander

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Heat oil in non-stick saucepan over medium heat. Cook eschallot and garlic gently until fragrant but not brown. Stir in black bean sauce, rice wine and soy sauce. Bring to boil and cook until reduced by half. Remove from heat and stir in vinegar; set aside.
    2. Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat barbecue for high heat and lightly oil grate.
    3. Barbecue fish for about 5 minutes per side or just until cooked through. Sprinkle with coriander. Serve with sauce poured over top.
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    Reviews and Ratings
    Global Ratings:
    (126)

    Reviews in English (126)

    by
    77

    One of our favorites - we like to double the sauce b/c we pour it over our broccoli. That said, I've found it a cinch to multiply all the sauce ingredients by 6 (thus using up most of the black bean sauce that I would otherwise waste). I then use 1/3 of the sauce for dinner, and divide the remaining sauce into 2 freezer bags and freeze them. Then the next two times I make this meal, all I have to do is thaw and warm the sauce in the microwave while I cook the fish.  -  30 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    36

    This really was a nice dish and a refreshing and unusual departure from what Hubs and I might typically eat. A wonderful blend of ingredients that came together to make a delicious drizzling sauce - dark, rich and a little sweet. A little is nice, more would ruin the dish. I liked the cilantro to finish but Hubs could have done without. I baked the fish at 400 degrees until the fish was cooked through; for my thick halibut filets that took about 15 minutes. I served this with "Sesame Udon Noodles," recipe also from this site and they complemented each other well.  -  09 May 2011  (Review from Allrecipes USA and Canada)

    by
    26

    Wow,this was great! What a wonderful sauce. Next time I will serve with rice so that we get every drop. Thanks Kathryn for sharing an easy and healthy recipe.  -  23 Feb 2007  (Review from Allrecipes USA and Canada)

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