Quick-Braised Whole Fish in Black Bean Sauce
Instructions:
Okay, so not everyone likes to cook whole fish—or has a
pan big enough to do it, though you can easily remove
the head and tail if necessary. But this is a Chinese classic
and really quite easy. If you’re still not convinced, try the
variation for fillets. Serve this over rice, with Spicy Pickles,
Asian Style .
Peanut or neutral oil, like grapeseed or corn, as
needed
1/4 cup fermented black beans
1/4 cup rice wine, dry sherry, or water
2 cups all-purpose flour
One 3-pound whole sea bass, carp, grouper, tilapia
(not my favorite), snapper, or mackerel
Salt and freshly ground black pepper
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
4 scallions, roughly chopped
1 large onion, sliced
2 cups chopped tomato (drained canned is fine)
Soy sauce if needed
MAKES: 4 servings
TIME: 30 minutes
- Put about 1/8 inch oil in a broad, deep skillet 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. Cut 3 or 4 parallel diagonal gashes into each side of the fish, all the way down to the bone; sprinkle the fish inside and out with salt and pepper.
- When the oil is hot—it will shimmer, and a pinch of flour tossed into it will sizzle—coat the fish with the batter, add to the pan, and brown it quickly, about 3 minutes per side, then transfer it to a plate. Turn off the heat and let the pan cool down a bit, then discard the oil and wipe out the pan.
- Put 2 tablespoons fresh oil in the pan and turn the heat to high. When hot, add the ginger, garlic, and scallions and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, for about 2 minutes, just until it begins to soften. Turn the heat down to medium and add the tomato and the black beans with their liquid; cook, stirring occasionally, for about 5 minutes, just until the tomato begins to release some juice.
- Return the fish to the pan and continue to cook until done, 10 to 15 minutes more (a thin-bladed knife inserted into the center will meet little resistance). Taste and add soy sauce if the dish is not salty enough; serve the fillets with the sauce over rice.