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Steamed Sole with Black Bean Sauce
Source: dLife

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

Rating:
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Vegetables , 4 1/2 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 tsp  Beans, black, fermented, Szechuan, INTL
2 tsp  minced garlic
0 1/2 tsp  sugar
0 3/4 tsp  toasted sesame oil
0 3/4 tsp  cooking sherry
0 1/4 tsp  white pepper
0 1/2 tsp  salt
0.125 tsp  salt
1 1/4 lb  sole fillet
1 oz  ginger root slices
1 each  fresh green onions
1 tbsp  low sodium soy sauce
1 tbsp  sesame oil
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice ginger into finely slices. Slice onion into fine slivers.
  6. Top fish with ginger, onion, and soy sauce. Heat oil for 30 seconds, when hot, spoon over fish.

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