Galveston Snapper in Black Bean Sauce

Preperation Time: 15 minutes
Servings: 4


  • 1 1/2 tablespoons Chinese fermented black beans or black bean paste
  • 4 teaspoons peeled, minced fresh ginger root
  • 1 teaspoon crushed garlic
  • 1 tablespoon packed brown sugar
  • 2 tablespoons sake or dry sherry
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1/2 cup chicken broth
  • 2 tablespoons peanut oil
  • 1 1/2 pounds snapper fillets, skinned salt and freshly ground black pepper
  • 1 medium tomato, peeled, seeded and chopped (garnish)
  • 4 green onions, cut into julienne strips (garnish)
  • 1 tablespoon chopped fresh cilantro (garnish)


In a food processor, combine beans, ginger and garlic. Process until smooth. Add brown sugar, sake, soy sauce, sesame oil and chicken broth. Process until well blended.

In large, heavy skillet, heat peanut oil over high heat. Season snapper with salt and pepper to taste. When oil just begins to smoke, sear snapper 15 seconds per side. Pour bean mixture around snapper. Reduce heat, cover and simmer 5-7 minutes or until snapper is opaque and flaky, basting 2-3 times. Transfer snapper to warmed serving plates and pour sauce on top.

Garnish with tomato, green onions and cilantro.

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