April 27, 2010 by Firehouse Chef
Filed under Barbeque, Buffet, Dinner, Easy, Easy Seafood Recipes, fried, Lunch, Main Course, New Seafood Recipe, Sauce, Supper
 | Tuna Steak and Black Bean Stir Fry – This hearty, seafood stir fry of tuna steak and black beans,not only has a tremendous amount of flavor, it’s also quick cooking. The steak is covered in a pan sauce and served on a bed of lettuce, giving it spectacular presentation, making it perfect for buffets or potlucks. Another quick, easy recipe that is awesome. Prep Time: 30 mins
Cook Time: 10-15 mins
Main Ingredient: Tuna Steak
Difficulty Level: 3 |
Ingredients to make Tuna Steak and Black Bean Stir Fry
1 Tuna steak
1 ts Salt
1 ts Finely chopped ginger root
1/4 ts White pepper
1 ts Cornstarch
2 tb Salted black beans
4 Green onions with top
2 ts Green chilies
1 tb Cornstarch
1 tb Water
1 ts Sugar
2 tb Peanut oil
1 tb Peanut oil
2 ts Finely minced garlic
1 c Chicken broth (or fish stock)
Spinach or red-leaf lettuce Leaves
Directions to make Tuna Steak and Black Bean Stir Fry
Step 1:Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes
Step 2:Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices.
Step 3:Mix 1 Tbs cornstarch, water and sugar. [If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok] Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok.
Step 4:Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.
Image Source: cote
Tags: Barbecue, Black Beans, Broth, Cornstarch, Dinner, Easy, fish, Garlic, Ginger, Green Chilies, Green Onion, Lettuce, Marinated, One Pot, Quick, Skillet, steak, Stir Fry, Stock, Tuna, Vegetables
October 5, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Seafood Recipes, light, Lunch, Main Course, New Seafood Recipe, Sauce, Supper
 | Steamed Salmon with Black Bean Sauce – This simple, steamed salmon recipe, is not only speedy, it’s super speedy! If you can chop veggies, you can make this succulent seafood dinner that is a “30 Minute Meal” Healthy, fresh salmon fillets  are smothered in a rainbow of crisp, crunchy peppers, sweet and sassy ginger, and south-of-the-border black beans. This quick and easy salmon recipe is perfect for amatuer cooks who are just getting started. Prep Time: 10-15 mins
Cook Time: 5-8 mins
Servings: 2
Main Ingredient: Salmon
Difficulty Level: 2 |
Ingredients to make Steamed Salmon with Black Bean Sauce
2 ea Salmon, fillets, skin removed, @ 4 oz, each
1 ea Pepper, red bell
1 ea Pepper, green bell
2 tb Bamboo shoots, shredded
2 ts Black Beans, fermented
12 ea Ginger, slivered, julienned
4 ts Scallion, white only, shredded
2 tb Soy Sauce
1 tb Chicken Stock
1 pn Pepper, white, ground
1 ds Oil, vegetable
1 ds Oil, sesame
Directions to make Steamed Salmon with Black Bean Sauce
Step 1:If fillets are thicker than 1/2 to 5/8 inch, carefully cut in half horizontally (as you would an English muffin). Trim each into a neat 4-inch square. Cut off tops and bottoms of peppers to leave a band about 2 inches wide; remove seeds and ribs. Cut two 4-inch long rectangular pieces from each. Cut into 1/8-inch julienne, leaving pieces grouped in a neat rectangle.
Step 2:Place salmon on an oiled steamer tray or plate. Use a cleaver or knife blade to transfer pepper rectangles to fish, completely covering each fillet. Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger and scallions.
Step 3:In small bowl, stir together soy sauce, chicken stock, white pepper, vegetable oil and sesame oil. Pour mixture over. Steam in covered steamer (making sure that water boils steadily but does not boil away) until just cooked through and opaque, 5 to 8 minutes (timing varies according to thickness of fish). Carefully transfer to serving plate, spoon sauce around and serve immediately.
Image Source:
Tags: Bamboo Shoots, Black Beans, Chicken Broth, Dinner, Easy, Fillet, fish, Ginger, Green Pepper, healthy, light, Lunch, Main Course, Quick, Red Pepper, salmon, Sauce, Scallion, Simple, Spice, Steamed, Stove Top, Vegetables
