If you are a huge fan of fish, then this is the perfect Whole Fish Smothered for you to make. Smothered in a zesty and filling black bean sauce, this is a dish I know you are going to want to make over and over again.
Whole Fish Smothered in a Zesty Black Bean Sauce Recipes
Whole Fish Smothered
Chinese Style Whole Fish Smothered in Zesty Black Bean Sauce is a delicious and easy fish recipe that is popular throughout Asia. This dish is made with three basic ingredients: ginger, garlic, and scallion. The main purpose of these ingredients is to infuse the fish with a flavorful aroma.Â
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Servings: 4 servings
Calories: 165kcal
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Equipment
Ingredients
- Some Oil Vegetable Variety and For Frying
- 2,1 to 2 Pound Pretole Soles Scaled and Head Off
- 2 tablespoons Black Beans Chinese Variety, Rinsed and Drained
- 4 ½ teaspoon Garlic Minced
- 2 teaspoons Ginger Minced
- 1 ½ teaspoon Sugar White in Color
- ¼ teaspoon Red Pepper Flakes Crushed
- ¼ teaspoon Salt For Taste
- ¼ Cup Cornstarch
- ¼ Cup Flour All Purpose Variety
- Some White Rice Steamed and For Serving
- ¼ Cup Green Onions Freshly, thinly Sliced and For Garnish
- 1 Tablespoon Mirin
- 1 Tablespoon Oil Sesame Variety
Ingredients For Your Red Pepper Dipping Sauce:
- 2 tablespoons Soy Sauce Your Favorite Kind
- 1 Tablespoon Soy Sauce Dark in Color and Your Favorite Kind •1 Tablespoon of Chile Flakes, Red and Dried
- 4 teaspoon Oil Peanut Variety
- 2 tablespoons Green Onions Fresh and Roughly Chopped
- 2 teaspoons Ginger Fresh and Minced
Instructions
- Use a large sized wok and add in your vegetable oil. Set over high heat and heat up until your oil is shimmering.
- While your oil is heating up make 2 or 3 slashed across the surface of your fish.
- Then use a small sized bowl and add in your Chinese style black beans and minced garlic. Stir to combine.
- Add in your wine, oil, fresh ginger, white sugar, crushed red pepper flakes and dash of salt. Whisk thoroughly until smooth in consistency. Rub this mixture over the outside of your fish, making sure to coat the entire surface.
- Use a small sized bowl and add in your cornstarch and flour. Dredge your fish in this mixture and shake to remaining the excess flour mixture. Place your fish into your hot wok and cook for the next 5 to 8 minutes or until golden brown in color. After this time remove and place onto a plate lined with some paper towels to drain.
- Meanwhile make your dipping sauce. To do this use a small sized bowl add in all of your ingredients for your sauce. Whisk until smooth in consistency and serve with your freshly fried fish.
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Notes
You can score the fish with two or three thin slits across the front, as well as two or three slits on each side. For garnish, you can add a little chopped green onion.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 937mg | Potassium: 113mg | Fiber: 1g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Oven-Baked Whole Fish Smothered
Ingredients:
- 1 whole fish (snapper, sea bass, or similar)
- 1 lemon, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup white wine
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs (parsley, thyme, and rosemary) for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Clean and scale the whole fish, ensuring it’s gutted and well-prepared. Pat it dry with paper towels.
- Season the fish generously, both inside and outside, with salt, pepper, and dried thyme.
- In a baking dish, create a bed for the fish by layering lemon and onion slices. Place the fish on top.
- Drizzle olive oil over the fish and add the minced garlic.
- Pour the white wine around the fish and into the dish. It will create a flavorful steam during cooking.
- Cover the baking dish with aluminum foil, sealing it tightly.
- Bake in the preheated oven for approximately 20-25 minutes, depending on the size of the fish. The fish is done when it flakes easily with a fork.
- Once the fish is baked to perfection, remove it from the oven.
- Garnish with fresh herbs, a few lemon slices, and the caramelized onions.
- Serve your Oven-Baked Whole Fish Smothered immediately, and enjoy the tender, flavorful results.
Tips for making Whole Fish Smothered
Serving Suggestions
- Sides and Complements: Serve the fish on a bed of fluffy white rice or creamy mashed potatoes. These options absorb the flavorful sauce beautifully. Sauteed spinach or steamed asparagus are excellent choices for greenery.
- Freshness on Top: Enhance the flavors with a drizzle of quality olive oil, a squeeze of fresh lemon juice, and a sprinkle of chopped fresh herbs like parsley and chives. These additions provide a burst of freshness.
- A Seafood Feast: Transform your meal into a seafood feast by pairing it with a simple shrimp or crab salad. The contrast of textures and flavors is a true delight.
- Sip and Savor: Complement this dish with a crisp and refreshing white wine. A Sauvignon Blanc or Chardonnay will harmonize with the flavors perfectly. For a non-alcoholic option, sparkling water with a twist of lemon works wonders.
- A Lemon Twist: Elevate your garnish game by including lemon wedges, capers, and black olives. These elements add a tangy and briny dimension to the dish.
Cooking Tips
- Freshness Matters: Begin with the freshest fish you can find. The quality of the fish is paramount to the success of this dish.
- Right Temperature: Ensure your oven is accurately preheated to the specified temperature. This guarantees even cooking and the perfect flakiness of the fish.
- Seal the Foil: When covering the baking dish with aluminum foil, be sure to seal it tightly. This traps the steam and infuses the fish with the flavors of the lemon, wine, and aromatics.
- Check for Doneness: Fish cooks quickly, so keep a close eye on it to avoid overcooking. It’s ready when it easily flakes with a fork.
- Timing is Key: The cooking time may vary depending on the size and type of fish, so use the suggested time as a guideline and rely on the doneness test mentioned above.
FAQs about Whole Fish Smothered
- Can I prepare this dish with a different type of fish? Absolutely! While snapper or sea bass work wonderfully, you can also try it with trout, tilapia, or any firm white fish.
- What can I do if I don’t have white wine? You can substitute white wine with chicken or vegetable broth, which will still impart delicious flavors.
- Can I make this dish with frozen fish? Yes, you can use frozen fish. Ensure it’s properly thawed before cooking to achieve the best texture.
- How do I store leftover fish? Store any leftover fish in an airtight container in the refrigerator for up to 2-3 days. Reheat it in the oven at a low temperature or using the microwave, being cautious not to overcook it.
- Can I customize the seasonings to my taste? Of course! Feel free to adjust the seasonings to suit your preferences. Add a pinch of paprika or some red pepper flakes for a spicier kick, or experiment with your favorite herbs and spices.
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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