6 servings (serving size: about 5 ounces fish, about 1/3 cup sauce, and 1 teaspoon onion tops)

Salmon isn't traditional in Chinese cooking, but since it's common in the United States and works so beautifully with the black bean sauce, we chose it for this recipe. Steaming accentuates the fresh flavor or the ingredients. The sumptuous sauce is redolent of garlic and ginger; it will highlight the flavor of any seafood, meat, or vegetable dish.

How to Make It

Step 1

To prepare the marinade, combine the first 3 ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator for 20 minutes. Remove fillets from bag, and discard marinade. Place the fillets, skin sides down, on a jelly-roll pan coated with cooking spray.

Step 2

Preheat oven to 450°.

Step 3

To prepare sauce, combine broth and next 4 ingredients (broth through cornstarch) in a small bowl. Heat oil in a wok or large nonstick skillet over medium-high heat. Add beans and the next 4 ingredients (beans through red pepper); stir-fry 10 seconds. Add broth mixture; bring to a boil, and cook for 1 minute or until thick.

Step 4

Pour black bean mixture over fillets; cover pan with foil. Bake at 450° for 17 minutes or until fish flakes easily when tested with a fork. Cut the fillets into 6 portions; serve with sauce, and sprinkle with minced onion tops.

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Ratings & Reviews

violinistemm27's Review

November 22, 2011
This dish is amazingly delicious! I followed the recipe exactly except for I only cooked the salmon 15 minutes. Fermented black beans were a little challenging to find, but I found them at my local asian market under the name "preserved black beans." Turns out it's the same thing as "fermented." By the way, they are not actually black beans like in mexican cooking, but soy beans cured/fermented/preserved in salt and sometimes other ingrediants like ginger. Steaming the salmon kept it moist and buttery. The black bean sauce is savory and spicy and delicious. Definitely serve with rice to soak up the extra sauce!