Steamed Fish with Fermented Black Bean Sauce, Brown Rice, and Stir-fried Brussels Sprouts

Steamed Fish with Fermented Black Bean Sauce, Brown Rice, and Stir-fried Brussels Sprouts

by Jennifer

Our friend Lixiang Fu taught us how to make this sauce for steamed white fish, though it would be wonderful with salmon, too.  Stir-fry the brussels sprouts first, transfer them to a dish, and wipe the wok clean for the sauce.

Serves 4.

Steamed Fish with Fermented Black Bean Sauce

  • 1 – 1 1/2 lbs. mild white fish
  • 1 bunch scallions, white and pale green parts, only, thinly sliced lengthwise
  • 1” piece fresh ginger, bark removed, julienned
  • 2 garlic cloves, thinly sliced
  • 2 TBS peanut oil
  • 1 TBS fermented black bean garlic sauce, such as Lee Kum Kee brand
  • 1/2 TBS cornstarch
  • 2 TBS white wine
  • 3 TBS water
  • 1 tsp low-sodium soy sauce
  • 1 tsp sugar
  • 1 tsp rice vinegar
Have scallions, ginger and garlic ready.

Combine the cornstarch, wine, water, soy sauce, sugar and vinegar in a small bowl.

Place fish in a stainless steel bowl or steamer tray, place over boiling water, and steam, with heat on simmer, for 7 – 10 minutes or until fish flakes easily with a fork.

While the fish is steaming, heat a wok over medium-high heat.  Add the oil, swirling it around the sides of the wok.

Add the scallions, ginger and garlic and stir-fry until fragrant, about 30 seconds.

Add the fermented black bean garlic sauce and cornstarch mixture;  cook briefly, stirring, until slightly thick.  If it becomes too thick before the fish is ready, thin with a little water and lower the heat.

Transfer fish to a serving dish or to plates and drizzle with sauce;  serve with brown rice.

Stir-Fried Brussels Sprouts

  • 1 –  1 1/2 pounds brussels sprouts, quartered
  • 3 – 4 garlic cloves, chopped
  • 2 TBS peanut oil
  • 1 tsp sea salt

Heat wok over medium-high heat;  add oil and swirl to coat wok.

Add garlic and stir-fry until fragrant, about 30 seconds.

Add brussels sprouts and salt and stir-fry until the sprouts are bright green, slightly charred, and crisp-tender.

You can make these first, transfer to a serving dish, then wipe down the wok with a paper towel and use it for the black bean sauce.  Quickly re-heat the sprouts in the microwave before serving if needed.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s