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Recipe

Tilapia with Scallions and Black Bean Sauce

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Scott Phillips

Servings: 4

Tilapia is readily available and it takes no time to cook, making it a great choice for weeknight dinners. It’s also a mild-flavored fish, so it’s the perfect vehicle for the flavor-packed sauces in this dish. You can find Chinese black bean garlic sauce and Asian chile sauce in the Asian section of your supermarket. They’re also good additions to marinades and sauces.

Ingredients

  • 3 Tbs. Chinese black bean garlic sauce or black bean chile sauce
  • 1 Tbs. oyster sauce
  • 2 tsp. lower-sodium soy sauce
  • 1 tsp. Asian sesame oil
  • 1 tsp. rice vinegar
  • 1-1/2 lb. tilapia fillets, cut into 2-inch pieces
  • 1 cup long-grain white rice, preferably jasmine
  • 1 Tbs. peanut oil
  • 2 small bunches scallions, trimmed and cut into 1-inch lengths
  • 1 Tbs. Asian chile sauce, such as Sriracha

Nutritional Information

      Calories (kcal) : 410
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 85
      Sodium (mg): 870
      Carbohydrates (g): 45
      Fiber (g): 1
      Protein (g): 39

Preparation

  • In a large bowl, stir the black bean sauce, oyster sauce, soy sauce, sesame oil, and rice vinegar. Add the fish and stir gently to coat. Cover and let sit for 20 minutes. Meanwhile, cook the rice according to package directions and keep warm.

    Heat the oil in a well-seasoned wok or 12-inch nonstick skillet over medium-high heat until the oil shimmers and a piece of scallion dropped in the pan sizzles vigorously. Add the fish all at once, distributing it evenly around the pan. Cook without stirring for 3 minutes. Add the scallions and stir gently. Cook, stirring occasionally and gently, until the thickest part of a piece of fish is opaque throughout (cut to check), 2 to 3 minutes more.

    Serve with the rice, drizzled with chile sauce.

Green Papaya Salad makes a nice starter as it’s also eaten with jasmine rice.

Reviews

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Reviews

  • HBcook | 05/04/2015

    Great recipe and so simple. The black bean sauce really makes it different. Per one review, I added 1 thinly sliced red pepper to the stir fry. Found the dish to be a tad salty even though I used low sodium soy sauce but it didn't reunion it and I am salt-sensitive!

  • Dparkercooks | 01/03/2014

    Very simple to prepare. I don't cook fish often and found this dish uncomplicated and delicious. I served it with a kale quinoa salad, asparagus and crusty bread. I like that the flavors went as well with simple sides as they would with all Asian accompaniments.

  • SeeBeth | 09/05/2012

    A lovely and easy fish recipe, which I made as instructed with one small exception. For the hot chili paste condiment, which I felt would be far too spicy for my family's palate, I used a only teaspoon or two and mixed it with a couple of tablespoons of sweet chili sause (like you would use for spring rolls). I topped the finished dish with this, which provided a nice contrast to the salty marinade. BTW, I did not find the dish too salty but did take note not to salt the rice. The jasmine variety of rice is an important detail. Served this with a side of maple glazed baby carrots. Happy meals!

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