Ingredients
2-3 large white fish fillets, such as haddock or cod, 3/4-1"-inch thick
1-2 tsps. Chinese 5 Spice Powder
1 small jar (about 200g.) Black Bean Sauce
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Italian pasta organized by shape — which sauce belongs with which pasta
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 370°F (180 C). Rinse fish fillets and pat dry. Place fish fillets in a baking pan (not metal). Sprinkle both sides of the fish fillets with Chinese 5 Spice Powder. Spoon black bean sauce over each fillet to cover them completely with sauce. Cover the baking pan with aluminum foil and seal tightly. Bake in the middle of the oven for about 20 minutes*. *I cook it at 180 °C in a convection oven in the UK - but I find it cooks very warm. I suggest you check the fish before taking it out of the pan to see if it is cooked. You may have to cook it longer. Baking times may also vary depending on the thickness of the fish.