Chinese Fish Recipes – Braised Fish With Black Bean Sauce

Chinese Fish Recipes – Braised Fish With Black Bean Sauce

Fish is an important food source for humans and plays big part in Chinese cuisine. It provides a good source of quality protein, B vitamins, vitamins A, D and calcium. Also present are iodine and fluorine, as well as magnesium and zinc.

The National Geographic Society found that there are high concentrations of un-saturated fatty acids in the large amount of fish.

And these un-saturated fatty acids have the unique power to lower the blood levels of cholesterol and other fats, thus protecting us from the complications of atherosclerosis in the heart, brain, kidneys, and other organs.

Most of the fish dishes serves well with fried rice. This sauce fish recipe – braised fish with black bean sauce is one of my favorite Chinese fish recipes.

The nutrition value in per portion of this dish: Calories: 260; Protein: 285g; Carbohydrate: 14.8g; Fat: 40.9g; Saturated: 5.6g; Sugars: 0g.

Ingredients are: 3 tablespoons black beans, (must soak in warm water for 10 minutes); 3 tablespoons olive oil; 2-3 spring onions (green onions), chopped; 2 inch root ginger, chopped; 1 small red pepper, cored, seeded and chopped; 2 celery sticks, chopped; 2 tablespoons dark soy sauce; 2 tablespoons Chinese rice wine or dry sherry; 600g / 21oz cod or haddock fillets, cut into big chunk or 4 fish cutlets, 150g / 5oz each; 1-2 red chills, chopped (optional).


1. Drain the soaked black beans after 10 minutes and set aside for use.

2. Heat the olive oil in a wok, add chopped ginger, red pepper, red chills (optional) and celery to stir fry for 1 minute.

3. Then stir in the dark soy sauce and Chinese rice wine or dry sherry.

4. Place the fish on the top of the vegetables and simmer for 10 minutes or until the fish are almost tender.

5. Add the black beans into the wok and very gently stir into the fish and cook for further 2 minutes.

6. Add the spring onions (green onions) and transfer the fish to a warm dish. Spoon the sauce over, serve hot.

Source by Haiyan Lai-Heskin