Tilapia Fillets with Black Bean Sauce
Redolent with black beans, garlic and chili, this tilapia recipe is an interesting adventure for the palate! Black bean sauce is a constant feature in chinese cookery and is an excellent basis for seafood. However, I am not a big fan of the commercially-prepared variety because ofits almost-puree consistency and not to mention its exorbitant price of around $4 for a 16-oz bottle. The flavors of black bean sauce, I find, can be easily mimicked by combining and simmering fermented black beans, chili garlic sauce, sesame oil and seasoning sauce over
low heat.
Makes 4 Servings
4 (4 oz each) tilapia fillets
1 cup fermented black beans, drained and rinsed
1 1/2 tbsp chili garlic sauce
2 tbsp sesame oil
1 tbsp seasoning sauce
2 tbsps vegetable oil
3/4 cup water
salt and pepper
Season tilapia fillets lightly with salt and pepper.
Heat vegetable oil in pan. Sear fillets until lightly browned on both sides. Arrange seared tilapia in a shallow baking dish.
Meanwhile, in a sauce pan, combine black beans, water, sesame oil, chili garlic sauce and seasoning sauce. Simmer mixture for around 4 to 5 minutes.
Pour black bean sauce mixture over fish. Cover baking dish with foil. Bake at 400 F preheated oven until fish flakes easily with a fork and sauce is reduced, around 15 to 20 minutes.
Serve hot.
Fish and Seafood Recipes in The CookMobile Archive:
Galunggong Lumpiang Shanghai (Fish Eggroll)
