Your Cooking Coach
Show MenuHide Menu

Chinese Style Fish

February 27, 2013
Spread the love

I don’t end up ordering fish dishes in Chinese restaurants- mostly because majority of the dishes are deep fried. It is generally a whole fish, deep fried in a delicious sauce. Since I gravitate towards healthier food and even though I love anything fried, I stay away from it.

I do love fish cooked in delicious Chinese flavors- so, as usual I realized I can make it better at home- yes, I realize what you are thinking- she is not too modest… at all. I think if you have the right recipe, anyone can churn out better food in their kitchen than what they get outside.

I bought delicious bronzini from the Asian store and decided to make it simply with some key ingredients- tamari, black bean sauce, ginger, garlic, etc. I browned the fish quickly and mixed up a sauce in no time. This dish was ready in less than ten minutes. This is an ideal dish to make through the week.

I wasn’t sure if my daughter will like the dish since it was the first time I made anything Chinese using fish. Well, she loved it and wanted more… if I had made a bigger quantity, she would have eaten more.

Try this dish- it is healthy and delicious and best of all, it cooks in no time….

  • 1 to 1½ pounds fish (bronzini, talapia, catfish) cut into fillets
  • 1 tablespoon tamari
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon black bean sauce
  • 1 medium yellow onion, sliced
  • 4 garlic cloves, sliced
  • 1-inch ginger, sliced
  • 4 green onions, chopped, greens and whites separated
  • 2 tablespoons extra light olive oil
  • ¼ cup chicken broth
  • Salt

Heat a non-stick frying pan with the olive oil. Brown the fish on one side on high heat for about a minute or two in batches. Keep the fish aside and add the onion, garlic, ginger and the whites of the green onions. Saute on medium heat for 3 to 4 minutes. Add the fish back, tamari and chicken broth. Bring to a gentle boil and cook till fish is cooked through- just about 2 to 3 minutes. Check for seasonings and garnish with the green parts of the green onions.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *