Quick-braised thick white fish fillets in black bean sauce from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 597) by Mark Bittman

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Accompaniments: Spicy pickles, Asian style

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for peanut oil; dry sherry or water for rice wine, and scallops, shrimp, or squid for thick fish fillets. See page 585 for thick fish fillet suggestions.

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