TILAPIA IN BLACK BEAN GARLIC SAUCE
I could say I had cilantro or chopped scallion waiting in the wings and forgot to garnish my Tilapia in Black Bean Garlic Sauce for this shoot, however, the recipe is really the result of a quick meal using leftover tilapia I had from my Forkd Fish N’ Chips. Even so, it was too delicious not to share this criminally quick and easy come as you are dish; with most of the help coming from Lee Kum Kee Black Bean Sauce.
PREP/COOK TIME: 25 Minutes
Makes 2 Servings
INGREDIENTS
4 (5 Oz) – Tilapia Fillets
½ Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
2 Tb – Sesame Oil
2 Tb – Vegetable Oil
3 Cloves of Garlic, Smashed and Roughly Chopped
1 Tsp – Crushed Red Pepper
3 – Anchovy Fillets, Finely Minced
2 Tb – Lee Kum Kee Black Bean Sauce
¾ Cup – Water (or Low Sodium Chicken Broth)
THE NITTY GRITTY
Place tilapia single layer on a plate, or tray; season both sides with salt and pepper along with a light brushing of sesame oil.
In a large skillet or non-stick pan, heat vegetable oil at medium high. Add anchovy, garlic and crushed red pepper; stir occasionally till garlic is fragrant and starts showing color. Add black bean sauce; stir and cook to heat through. Add water or broth and stir till sauce is blended; bring to a simmer and cook till sauce slightly reduces, about 2 – 3 minutes.
Add tilapia; spoon sauce over fish and cover. Reduce heat to medium; cook till fish is fully cooked, about another 6 – 8 minutes. Give a gentle final stir before serving.
Serve over cooked rice; garnish optional.
The way to enjoy this dish is to go right in with a spoon and break the sweet, flaky tilapia – doused in this piquant, deep mahogany sauce – unabashedly and with reckless aplomb. So, please do.
AUGUST 21, 2020
