Quick-Braised Fish Fillets in Black Bean Sauce

Name: Quick-Braised Fish Fillets in Black Bean Sauce
Prep time: 30 min
Total time: 30 min
Cuisine: Chinese
Ingredients: Soy sauce to taste; 2 cups chopped tomatoes (drained canned are fine); 1 large onion, sliced; 4 scallions, trimmed and roughly chopped; 1 tablespoon minced garlic; ¼ cup Shaoxing wine, dry sherry, or water; ¼ cup Shaoxing wine, dry sherry, or water; Peanut or neutral oil, like corn or grapeseed, for frying; ¼ cup fermented black beans; Peanut or neutral oil, like corn or grapeseed, for frying; Peanut or neutral oil, like corn or grapeseed, for frying; Peanut or neutral oil, like corn or grapeseed, for frying; Salt and black pepper to taste; 1 tablespoon peeled and minced fresh ginger; 1½ pounds fillets of grouper, sea bass, or red snapper; Salt and black pepper to taste; 1½ pounds fillets of grouper, sea bass, or red snapper; 1½ pounds fillets of grouper, sea bass, or red snapper; ¼ cup Shaoxing wine, dry sherry, or water; 2 cups flour

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

When you don’t have the time, energy, or inclination to braise a whole fish, try this simpler, faster version; the flavors are much the same. Serve this over rice.

Ingredients

Peanut or neutral oil, like corn or grapeseed, for frying
¼ cup fermented black beans

Asia
China
Fish course
Pescatarian

Method

Pour about ⅛ inch of oil into a wide, deep skillet, preferably nonstick. Place over medium-high heat. Soak the beans in the wine. Mix the flour with enough water to make a paste the consistency of sour cream. Season the fish with salt and pepper.
When the oil is hot—it will shimmer, and a pinch of flour tossed into it will sizzle—coat the fillets with the batte