This Chinese-inspired baked salmon is gourmet-delicious, yet extremely easy to make. You'll love how the rich-tasting black bean sauce enhances the exquisite flavor of the salmon. This baked fish recipe also works with other types of fish, such as cod, sole, snapper, or halibut - all healthy and safe seafood choices (either fresh or frozen). This easy baked fish is superb for everyday meals, but also wonderful enough to serve to a taste-discerning crowd. ENJOY!
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients:
- SERVES 2
- 2-3 salmon steaks or fillets, fresh or frozen, OR other type of fish, such as cod, sole, snapper, halibut, etc...
- BLACK BEAN SAUCE:
- 1/3 cup chicken stock
- 2 Tbsp. prepared black bean sauce, OR black bean garlic sauce (available by the jar at Asian/Chinese food stores)
- 3 cloves garlic, minced
- 1 thumb-size piece ginger (or galangal), grated
- 1 Tbsp. lime juice
- 1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
- 1 tsp. sugar
- 1-2 fresh red chilies, minced, OR 1/4 to 1/2 tsp. cayenne pepper OR 1/4 to 1/2 tsp. dried crushed chili
- TOPPING:
- handful of fresh coriander
- 2 spring onions, sliced
Preparation:
- Preheat oven to 350 degrees.
- If using frozen fish, quickly thaw by floating the fish packet in a bowl or sink of tepid water. If using fresh fish, briefly rinse it and pat dry.
- Place fish in a covered, flat-bottomed baking dish. Set aside.
- Combine all black bean sauce ingredients together, stirring well to combine.
- Pour sauce over fish. Turn the fish once or twice so that it is saturated with sauce.
- Cover and bake (at 350 degrees) for 12 - 15 minutes (12-14 for fillets, 15-20 for steaks), or until the inner flesh has turned opaque (no longer translucent). Try not to over-cook.
- When fish is cooked, taste-test it for salt (Note that the saltiness of the sauce will depend on how salty your stock was to start with). Taste Tip: The sauce should taste on the salty side - then when it's eaten with the fish and rice, it'll taste perfect. If not salty enough, add another 1/2 to 1 Tbsp. fish sauce. If too salty, add another squeeze of lime juice. Add more chili if you'd like it spicier, or more sugar if too sour.
- To serve, portion the fish out onto individual plates. Top with some of the black bean sauce, plus a sprinkling of spring onion and fresh coriander. Serve with rice and more black bean sauce on the side. ENJOY!
