Fish with Black Bean Sauce
Fish with Black Bean Fillet is such a savory dish. A delightful choice for a casual company meal, this succulent roast is delicious and served with rice pilaf and braised bok choy. The narrow end of beef tenderloin is often labeled “fillet tail”: you may have to buy two pieces to equal the weight called for. This recipe contains the traditional method of making steamed fish with black bean sauce and a baked version to make your cooking even easier.If you love this Recipes, I bet you’ll love these too:
Ingredients
Serves: –+
- Fermented black beans, softened of debris and rinsed ¼ Cup
- About 1 3/4 pounds narrow end beef tenderloin, trimmed of fat
- Garlic 2 Gloves
- Sesame Oil 2 Tbsp
- Ginger 2 Tbsp
Per serving
Calories: 272 kcal
Proteins: 28 g
Fats: 16 g
Carbohydrates: 1 g
Method
- Fold narrow end of beef under to make meat every thick. Tie snugly every 1 1/2 inches with cotton string.
- In a blender or food processor, whirl beans, garlic, oil, and ginger until smooth. Rub this mixture over all sides of the beef.
- Place beef on a rack in a 9- by 13-inch baking pan. Roast in a 450 F oven until the meat thermometer inserted in the thickest part registers 125 F for rare (about 20 minutes). Cut off and discard strings: then thinly slice beef across the grain.
