Rating: 5 stars
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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.

Nina Simonds
Recipe by Cooking Light January 2001

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 450°.

  • 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.

  • 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.

Nutrition Facts

340 calories; calories from fat 40%; fat 15.2g; saturated fat 2.6g; mono fat 6.8g; poly fat 4g; protein 32.6g; carbohydrates 13.5g; fiber 0.3g; cholesterol 99mg; iron 1mg; sodium 547mg; calcium 23mg.
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