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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Steamed Sole with Black Bean Sauce

Source: dLife

A traditional Asian dish with a steamed whole fish and black bean paste.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	201.6

Total Carbs	2.0 g

Dietary Fiber	0.1 g

Sugars	0.5 g

Total Fat	6.6 g

Saturated Fat	1.1 g

Unsaturated Fat	2.3 g

Potassium	861.8 mg

Protein	31.0 g

Sodium	591.9 mg

Dietary Exchanges 6.6 Fat, 0.1 Vegetables, 0.0 Other Carbs, 0.0 Starch, 4.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp Beans, black, fermented, Szechuan, INTL 2.0
2 tsp minced garlic 0.5
0 1/2 tsp sugar 0.75
0 3/4 tsp toasted sesame oil 0.75
0 3/4 tsp cooking sherry 0.25
0 1/4 tsp white pepper 0.5
0 1/2 tsp salt 0.125
0.125 tsp salt 1.25
1 1/4 lb sole fillet 1.0
1 oz ginger root slices 1.0
1 each fresh green onions 1.0
1 tbsp low sodium soy sauce 1.0
1 tbsp sesame oil

Directions

Arrange a rack in a wok or roasting pan. Pour water into pan, 1/2 inch below top of rack. Place lid on pan and bring water to a boil.
In the meantime wash and strain black beans. Smash together beans, garlic, and sugar. Mix in sesame oil, rice wine, pepper, and 1/8 teaspoon salt.
Wash and dry fish. Lay fish in a shallow bowl or rimmed plate that will not touch sides of pan. Season fish all over with remaining salt. Coat fish with black bean mixture.
Place bowl with fish in pan and cover. Cook fish 5 minutes, then take off of heat and let rest 4 minutes. If fish is not fully cooked, put it back in pan and cook 1 to 2 more minutes.
Slice ginger into finely slices. Slice onion into fine slivers.
Top fish with ginger, onion, and soy sauce. Heat oil for 30 seconds, when hot, spoon over fish.