Chef Roy Harland can help you spice up that boring fish dish. With just a few added ingredients, you can dazzle at the dinner table. Watch as he and Faith Sidlow spice up Halibut. Here's the Recipe:
White Fish with Spicy Chinese Black Bean Sauce
Ingredients:
2 Tbsp canola oil
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and chopped
2 cloves garlic, sliced thin
1 jalapeno or serrano chile, sliced thin, or to taste
1/2 cup fermented black beans sauce (from Asian Market)
2 cups chicken stock
2 Tbsp rice vinegar
1 Tbsp granulated sugar
2 tablespoons cornstarch
2 tablespoons water
¼ cup vegetable oil for frying fish
4 six-oz Whitefish fillets - breaded (seasoned flour, egg & panko)
More green onions to garnish (optional)
Heat oil in a small sauce pan or wok, and stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. Add the black bean sauce and fry for another minute. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. If sauce it too thick, thin it with a little more chicken stock.
Heat ¼” oil in a large sauté pan over medium heat. When oil is hot, but not smoking, fry the fish until golden brown and just cooked through. Don’t overcook and dry out the fish.
Serve with the Black Bean Sauce and garnish with sliced green onions
TXT 24
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