Quick-Braised Whole Fish in Black Bean Sauce

This Chinese classic, featuring whole fish with a savory black bean sauce, is an absolute delight for seafood lovers. While some may hesitate to cook whole fish, it’s an easy and rewarding dish that showcases the rich flavors of the sea. With the option to use fermented black beans and your choice of wine, this recipe allows you to customize the sauce to your liking.

For those new to cleaning and scaling fish, the recipe provides clear instructions and illustrations on how to gut, remove fins, gills, and scale the fish effectively. If you prefer fillets, a variation is included to cater to your taste, offering the same delightful flavors in a different presentation.

In less than 30 minutes, you can have a delicious and visually appealing fish dish that embodies the essence of Chinese cuisine. So, let’s dive into the detailed instructions for creating this Chinese-Style Whole Fish with Black Bean Sauce that is sure to be a standout addition to your repertoire of seafood recipes.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• 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

INSTRUCTIONS:

1. Put about 1/8 inch of oil in a broad, deep skillet over medium-high heat. Soak the black beans in the wine. Mix the flour with enough water to make a paste with the consistency of sour cream.
2. 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.
3. When the oil is hot, coat the fish with the batter and add it to the pan. Brown the fish quickly for 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.
4. Put 2 tablespoons fresh oil in the pan and turn the heat to high. When hot, add the minced ginger, garlic, and scallions and cook, stirring, for about 30 seconds. Add the sliced onion and cook, stirring occasionally, for about 2 minutes until it begins to soften.
5. Reduce the heat to medium and add the chopped tomato and black beans with their liquid. Cook, stirring occasionally, for about 5 minutes until the tomato releases some juice.
6. Return the fish to the pan and continue to cook until done, about 10 to 15 minutes more. You can check if it’s done by inserting a thin-bladed knife into the center; it should meet little resistance.
7. Taste and add soy sauce if the dish is not salty enough. Serve the whole fish with the sauce over rice, and enjoy this flavorful and satisfying Chinese-style seafood masterpiece.

For those who prefer fillets or want to experiment with different seafood options like large scallops, shrimp, or squid, the recipe offers alternatives with adjusted cooking times. Whether you choose the classic whole fish version or opt for the variation, this Chinese-Style Fish with Black Bean Sauce promises to be a delightful addition to your culinary repertoire. Prepare to savor the rich flavors and textures of this Chinese classic and impress your guests with a restaurant-worthy dish made right in your own kitchen!