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Black Bean Opah

A dish created by my brother in law. Tender fish, mushrooms, peppers and onion served with a savory black bean sauce.

Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 20-25 minutes | Ready In: 45-50 minutes
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US Metric

4-6 oz opah filets

Pinch salt and white pepper, as needed

½ c. all purpose flour

2 tsp. + 3 tsp. vegetable oil

1 medium onion, thinly sliced

½ red bell pepper, seeded, thinly sliced

8 oz. button mushrooms, thinly sliced

1 tsp. ginger, peeled, grated

1 TB oyster sauce

Black Bean Sauce:

2 TB vegetable oil

½-inch ginger, peeled, grated

1 clove garlic, minced

2 TB salted black beans, rinsed, drained

1/4 c. sherry wine

2 TB Aloha shoyu

2TB oyster sauce

1 TB honey

1 1/2 c. chicken broth

2 TB cornstarch mixed with 1/4 c. water

Cooking Process:

In a skillet over medium heat, sauté ginger and garlic in oil until fragrant, about 30 seconds. Add remaining ingredients. Bring to boil. Reduce heat; simmer 15 minutes. Stir in cornstarch slurry; until thickened. Keep warm. Season opah with salt and pepper, dust with flour. In a skillet over medium heat; saute fish in 2 tsp. vegetable oil. Remove from skillet. Into skillet; stir fry onion, red bell pepper and mushroom in remaining 3 tsp.vegetable oil until limp. Add ginger and oyster sauce. For service; place opah onto serving plates. Top with vegetables and drizzle with sauce. Serves 4.