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Volume III
September 16, 2011

Weekly Home / Recipe Center

Halibut with Salted Black Beans and Chilies

Serves 4


1 pound halibut steak
1 teaspoon salt
1 teaspoon finely chopped ginger root
1/4 teaspoon white pepper
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
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.

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.

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