After buying some fine-looking frozen halibut at Trader Joe's last week, I went in search of an unexpected but healthy way to prepare it. I turned to the spiral-bound basic wok cookbook I recently purchased along with my new wok. Since it imparts a lot of flavor with not a lot of oil, a wok is a great piece of equipment to have in your healthy kitchen.
The black bean paste adds a salty flavor to the sweet marinade; if you can't find it at your local Asian food market, try using soybean paste instead for a similar effect. To up the nutrition factor, toss in even more types of veggies. To get the recipe, read more.
1 1/2 pounds fish steaks of fillets (such as tuna, halibut, snapper, sea bass, or swordfish) Marinade Serves 4.
2 tablespoons oil
3 to 4 cloves garlic, minced
1 1/2 to 2 tablespoons black bean paste (tau cheo)
6 green onions, cut into sections
1 teaspoon sugar
1 teaspoon coarsely ground black pepper
2 sprigs fresh cilantro, minced, as garnish (optional)
2 tablespoons rice wine
1 teaspoon sesame oil
3 tablespoons fresh ginger, minced
1 1/2 pounds fish steaks of fillets (such as tuna, halibut, snapper, sea bass, or swordfish)