Any firm white fish goes beautifully with this black bean sauce and mushrooms. Feel free to substitute any kind of mushroom; just remember to cook them on medium-high heat to avoid excess moisture. Black bean sauce is a Chinese sauce made from fermented soy beans, wheat flour and spices. You can find it in the Asian section of your supermarket.
1. Preheat the oven to 425°F. Line a rimmed baking sheet with foil and lightly coat with cook¬ing spray.
2. Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high heat. Add the mushrooms and sauté for 8 minutes or until the mushrooms are no longer wet, stirring often.
3. Meanwhile, make the sauce by combining the sugar, chili sauce, black bean sauce, water, vinegar, sesame oil, ginger and garlic in a small bowl. When the mushrooms are finished cooking, add the sauce to the mushrooms and sauté for 1 more minute.
4. Place the fish fillet on the prepared baking sheet and top with the mushroom mixture. Bake for 12 to 15 minutes or until the fish just starts to flake.
5. Garnish with the green onions and cilantro and serve.
1 1/2 lb firm white fish (such as tilapia, halibut or pickerel)
1 tsp vegetable oil
4 cups sliced oyster mushrooms
1 Tbsp brown sugar
2 Tbsp sweet chili sauce (or ketchup)
2 Tbsp black bean sauce
3 Tbsp water
2 tsp rice vinegar
2 tsp sesame oil
1 tsp finely chopped ginger
1 tsp finely chopped garlic
3 Tbsp chopped green onions
2 Tbsp chopped cilantro
Nutritional Analysis per Serving
Protein 23 g
Fat 10 g
Saturated Fat 1.4 g
Carbohydrates 5 g
Cholesterol 68 mg
Sodium 268 mg
Fiber 0.7 g
Prep Time: 15 minutes
Cook Time: 20 minutes
Make Ahead: Sauté the mushrooms and prepare the sauce up to a day in advance. Cook the fish just before serving.
Nutrition Watch: Black bean sauce, like most Asian sauces, is high in sodium. Use it in moderation, especially if you are watching your blood pressure. You can always dilute it by 50% with water.