3 - 4
How to cook Filipino Grouper with Black Bean Sauce
- 1 pound grouper or red snapper fillets
- 1 teaspoon minced ginger
- 1 cup water
- Salt and freshly ground pepper to taste
- 4 tablespoons cornstarch, dissolved in 1/3 cup water
- 1/2 cup diced bean curd (tofu)
- 1 tablespoon minced scallion
- 1 tablespoon minced ginger
- 4 tablespoons tausi (black beans, sold in Oriental food stores)
- 1 1/2 cups water
- 3 onions, cut in wedges
- 3 tomatoes, cut in wedges
- 1 teaspoon sesame oil
- Soak the grouper fillets and ginger in 1 cup of water for 20 minutes.
- Remove the grouper fillets and season with salt and pepper. Roll in cornstarch-water mixture.
- In a medium skillet, heat oil and fry the grouper fillets until light brown on both sides. Remove and set aside.
- In the same skillet, fry the bean curd until light brown. Add scallion and ginger and saute lightly, adding the black beans and 1 1/2 cups of water.
- Thicken the mixture with cornstarch, stirring vigorously.
- Return the fried grouper fillets to pan, and add onions and tomatoes.
- Bring to a boil, then lower heat and simmer for 5 minutes.
- Sprinkle with sesame oil before serving. Serve hot with steamed rice.
The Filipino Grouper with Black Bean Sauce recipe very easy to prepare and so good!
In the Philippines, the grouper is commonly known as Lapu-Lapu
This recipe for Filipino Grouper with Black Bean Sauce serves/makes: 3 - 4
The Filipino Grouper with Black Bean Sauce recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Grouper
Preparation Method: Poached/Simmered