Crispy black bean butterfish from Cook Real Hawai'i (page 125) by Sheldon Simeon and Garrett Snyder

  • scallions
  • sambal oelek
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  • EYB Comments

    Can substitute dry sherry for Shaoxing wine and chicken stock for clam juice.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried garlic noodles

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 dry sherry for Shaoxing wine and chicken stock for clam juice.

  • jenburkholder on February 19, 2025

    Quite nice, used black cod and really enjoyed it but agree that you could use other fish with great success (son suggested salmon, his fave). Lots of extra sauce which may just get tossed into a stir-fry as it seems very versatile. I also reduced sugar and would do that again.

  • IvyManning on October 10, 2024

    Suprised how much more delicious homemade black bean sauce is compared to the jarred stuff! The recipe makes enough to freeze some for later. Another great recipe by Chef Simeon!

  • gbaj on February 19, 2024

    Super delicious. Next time I'd just go with whatever cheap white fish I can find instead of paying for black cod. The sauce is really the start of the show and the fish is fried anyway.

  • ezwriternc on August 16, 2023

    I made this with mahi mahi. It makes a lot of sauce. Next time I’ll braise the fish in the sauce with the book Choi rather than mark everything separately. The sauce is outstanding and ver versatile. Served over rice.

  • SheilaS on May 25, 2023

    I made this with rockfish instead of black cod and it was delicious. The black bean sauce is different from others I've made that come together in the wok, but it's a variation that can easily be made ahead and reheated. The first time I made this, I pan-fried the fish per the recipe but the second time, I broiled it to minimize stove spatter. Worked fine.

  • bernalgirl on September 19, 2022

    I’ve been unable to get black cod so I finally made this with Pacific red snapper, and it’s delicious!! That sauce is wonderful and it all comes together so easily. The one change I’d make is to reduce the corn starch to 1 t as it became more gloppy in consistency, though still absolutely delicious 8/2025 Update: this recipe is spectacular with fresh black cod and half the corn starch.

  • rmardel on July 13, 2022

    This was fabulous. I cut back on sugar per JoanN's recommendation and this was just perfect.

  • JoanN on May 09, 2022

    Loved this. Used gai lan instead of baby bok choy. Would cut back on the sugar in the bean sauce next time. Would also halve the recipe for the sauce if making for only one. Served with the Fried Garlic Noodles. Also terrific.

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