Fish in Black Bean Sauce

Fish in Black Bean Sauce


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.

Kathryn Mazierski

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

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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