Best Steam Salmon W Blackbean Sauce Recipes

Steamed Fish with Black Bean Sauce (Steamed Version) image

Provided by Maggie Zhu

Categories Main

Time 25m

Number Of Ingredients 12

4 tablespoons fermented black beans
4 cloves garlic (, minced)
2 tablespoons Shaoxing wine ((or dry sherry))
1 tablespoon vegetable oil
2 teaspoons light soy sauce ((or soy sauce, or tamari for a gluten-free option))
2 teaspoons sugar
230 g (1/2-lbs) green beans
1 block (16 oz / 450 g) firm tofu (, sliced)
2 large pieces white fish fillets (sea bass, cod, catfish, trout, etc.)
4 green onions (, chopped)
1 thumb ginger (, minced)
4 tablespoons vegetable oil

Steps:

To prepare the steamer, bring a large pot of water to a boil.
Rinse fermented black beans with tap water, drain, and transfer to a bowl. Use the back of a spoon to smash the beans. Add garlic, Shaoxing wine, light soy sauce, and sugar. Mix well. Or you can skip this step by using pre-made black bean sauce.
Choose a plate that is big enough to hold all the fish fillets, can fit in your steamer, and has a bit depth so the juice from steaming won't spill to the pot. Spread the tofu in the center, and spread green beans around the tofu without too much overlapping. Lightly sprinkle salt over the green beans and the tofu. Arrange the fish fillets on top of the tofu. Spread the black bean sauce evenly over the fish. Place the plate into the steamer with boiling water. Steam covered for 8 minutes, or until the fish is cooked through.
Carefully transfer the plate onto the kitchen counter with your oven mitts on. If the plate is difficult to lift from the steamer, leave it there. Spread the ginger and and green onions onto the fish.
Heat vegetable oil in a small saucepan until it just starts to smoke. Immediately pour the oil onto the fish fillets to cook the green onions and ginger. You should hear a vibrant sizzle.
Transfer the fish, tofu, and green beans to serving plate, pour the remaining juice over.
Serve warm as main.

Salmon with Black Bean Sauce image

Provided by Sara Moulton

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons fermented black beans, rinsed, drained, and chopped
Four 6- to 7-ounce skinless pieces center-cut salmon fillet
2 tablespoons plus 2 teaspoons vegetable oil
1 tablespoon finely grated fresh ginger (use a Microplane)
1 garlic clove, minced (about 1 teaspoon)
2/3 cup canned low-sodium chicken broth or Chicken Stock
1 1/2 tablespoons rice wine or dry sherry
1 tablespoon cornstarch
1 teaspoon sugar
4 scallions, white and green parts, thinly sliced (about 1/2 cup)

Steps:

1. Preheat the oven to 400°F. Lightly grease a shallow roasting pan. Combine 1/2 cup boiling water and the chopped beans in a small bowl; set aside for 10 minutes, then drain.
2. Meanwhile, arrange the salmon in the roasting pan, skinned side down. Drizzle 2 tablespoons of the oil over the salmon and bake for 10 to 12 minutes or until cooked to your desired doneness.
3. Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat. Add the soaked and drained black beans, the ginger, and garlic; cook for 1 minute. Whisk together the broth, 1/3 cup water, the wine, cornstarch, and sugar in a bowl and add to the black bean mixture. Bring the sauce to a boil, stirring constantly, and simmer for 2 minutes. Serve each portion of salmon topped with some of the sauce and sprinkled with some of the scallions.