Skip to Content

Tilapia with Chinese Black Bean Sauce

Sharing is caring!

Tilapia with Chinese Black Bean Sauce

Tilapia with Chinese Black Bean Sauce

Jessica Braider
“Wow! Talk about quick, easy, and yummy!” was Scramble recipe tester Debby Boltman’s response to our variation on the traditional Chinese dish—a sweet and savory Asian delicacy for all ages. You can use extra-firm tofu or chicken tenderloins in place of the fish, if you prefer, cooking them for about the same length of time as you would for the fish.
Cook Time 15 mins
Total Time 15 mins
Servings 4 servings

Ingredients
  

  • 1 Tbsp. rice wine, sherry, or apple cider
  • 2 Tbsp. Chinese black bean sauce
  • 1 Tbsp. honey
  • 1 tsp. sesame oil
  • 2 cloves garlic minced, about 1 tsp.
  • 1 tsp. fresh ginger peeled and minced, or use 1/4 tsp. ground ginger
  • 4 tilapia fillets or other thin white fish fillets or use extra-firm tofu or chicken tenderloins
  • 4 scallions green and most of the white parts, thinly sliced 1/4 cup

Instructions
 

  • In a small bowl or measuring cup, combine the rice wine, black bean sauce, honey, oil, garlic, and ginger.
  • In a large nonstick skillet, over medium heat, bring the sauce to a low boil. Add the fish fillets in one layer and cook them, partially covered, for about 4 minutes, reducing the heat as necessary to keep the sauce at a simmer.
  • Flip the fish and add the scallions. Continue cooking the fish, partially covered, for 4 - 5 minutes until it is cooked through and flakes easily in the thickest part. Serve it hot.

Slow Cooker Directions

  • Combine the sauce ingredients as directed. Place each piece of fish on a separate piece of aluminum foil large enough to make a packet around the fish. Drizzle or brush each piece of fish with 1/4 of the sauce mixture, then top each with 1/4 of the scallions. Fold the foil around the fish to make a packet, then stack the packets in the slow cooker. Cook on low for 7 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Peel the garlic, peel and mince the ginger, make the sauce, slice the scallions.
Scramble Flavor Booster: Double the ginger and add 1/4 tsp. Asian chili garlic paste to the sauce.
Tip: Black bean sauce, a common Chinese marinade/condiment, is made from fermented black beans and spices such as garlic and chilies. It is very pungent and has a salty, savory flavor. Black bean sauce can typically be found in the international section in your grocery store.
Nutritional Information Per Serving (% based upon daily values): Calories 150, Total Fat: 4g, 6%; Saturated Fat: 3g, 13%; Cholesterol: 95mg, 32%; Sodium: 570mg, 24%; Total Carbohydrate: 8g, 3%; Dietary Fiber: 1g, 4%; Sugar: 5g; Protein: 19g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Kid-Friendly, Kosher, Low Carb, Low Fat, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating