Whole Baked Fish With Oriental Black Bean Sauce
Sheepshead, black drum, or redfish are excellent when baked whole and served with this black bean sauce.
Note: DO NOT use canned black beans from the grocery store!
What you want are "salted black beans" from your local oriental food store. Look for the ones that are sold in a vacuum sealed bag -- NOT in a jar or can! Ingredients
Olive oil
1 inch piece fresh ginger grated or finely minced
2-4 tablespoons salted black beans (from oriental store not regular black beans)
Water or chicken broth for as much sauce as you need to make
Cornstarch to thicken sauce
Bake, steam or fry a whole cleaned fish (scaled, gutted & gills removed).
To bake fish: Preheat oven to 350 degrees. Line a large cookie sheet with heavy duty foil and brush with olive oil to prevent fish from sticking. Drizzle olive oil, salt, and pepper on both sides of the fish. Bake for about 1 to 1-1/2 hours depending on the size of the fish. Check for doneness after about an hour. Transfer to a serving plate.
While fish is cooking, make the sauce!
Saute ginger in 1 tablespoon of olive oil on medium for a few minutes, add black beans and saute for another minute or two until black beans plump up a bit. Add water or chicken stock to make as much sauce as you need. Start with 1/2 cup and add more for bigger fish (1 to 2 cups), heating to a boil. Dissolve a spoonful of cornstarch in a small amout of water (maybe 1/4 cup) and add to pan. Stir to combine and bring back to boil to thicken.
Pour sauce over cooked fish and EAT!!!
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