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Cook'n with Betty Crocker 
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Halibut with Salted Black Beans and Chilies |
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Serves: 4 Print this Recipe1 pound halibut steaks 1 teaspoon salt 1 teaspoon finely chopped ginger root 1/4 teaspoon white peppers 1 teaspoon cornstarch 2 tablespoons salted black beans 4 green onions (with tops) 2 hot green chilies 1 tablespoon cornstarch 1 tablespoon water 1 teaspoon sugar 2 tablespoons vegetable oil 1 tablespoon vegetable oil 2 teaspoons finely chopped garlic 1 cup chicken broth (see Soups: Chicken Broth) Lettuce leaves or spinach Pat fish dry with paper towels. Mix salt, gingerroot, and white pepper. Coat both sides of fish with gingerroot mixture. Rub 1 teaspoon cornstarch on both sides of fish. Cover and refrigerate 30 minutes. Place beans in bowl; cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water; drain well. Cut 3 green onions diagonally into 1-inch pieces. Cut remaining green onion into thin slices. Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 tablespoon cornstarch, the water and sugar. Heat wok over medium heat until hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Fry fish 2 minutes or until brown, turning once. Reduce heat to low; cover and simmer 10 minutes, turning after 3 minutes. Remove fish from wok. Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add beans, chilies, garlic and green onion pieces; stir-fry 1 minute. Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Add fish; turn fish to coat with sauce. Heat 2 minutes. Line serving platter with spinach leaves. Place fish on spinach; sprinkle with green onion slices. 4 servings **Chinese recipes for fin fish-no matter what kind-always include gingerroot. This halibut is coated with it and then is given even more flavor with the addition of garlic, hot green chilies and black beans. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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