Steamed Red Snapper with Easy Black Bean Sauce Pressure Cooker Recipe

Steamed Red Snapper With Easy Black Bean Sauce Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 8-quart – Time: 4 minutes at HIGH pressure

Serve with steamed jasmine rice.

• 4 (6- to 8-ounce) skin-on red snapper fillets, ¾ to 1 inch thick
• about 4 teaspoons black bean garlic sauce.
• 2 tablespoons slivered (2 to 3 inches long) peeled fresh ginger
• 4 green onions, trimmed and slivered
• 1 tablespoon sake
• 1 tablespoon mirin
• 2 cups water
• 4 tablespoons minced fresh cilantro, for garnish

Method

1. Cut a piece of heavy-duty aluminum foil about 2 feet long
2. Fold in half twice to create a strip to move the dish in and out of the pot easily
3. Set aside
4. Arrange the fish fillets in a single layer with a bit of space in between on a heat-proof dish, such as a small Pyrex pie pan or ceramic dish that will easily fit inside the pressure cooker on the steamer plate with ½ inch space all around the rim
5. If you have big fillets, cook them in two batches since they will cook so fast, and use half the toppings for each batch
6. You can also do this in a 6-inch stacked bamboo steamer lined with lettuce or cabbage leaves
7. Smear 1 teaspoon black bean sauce over the top of each fillet
8. You don’t want to overdo it, as the paste is quite salty
9. And you don’t have to smear the entire fillet, as the natural juices from the fish will dilute the paste during the cooking process, creating more than enough black bean sauce for the fish
10. Sprinkle the fish with some ginger and slivered green onions
11. Drizzle with the sake and mirin
12. Place a trivet and steamer rack in a 5- to 8-quart pressure cooker, then pour in the water
13. Place the uncovered heatproof dish over the foil strip and, holding the handles, lower it into the pressure cooker onto the steamer plate
14. Fold the handle edges loosely over the top
15. Close and lock the lid
16. Set the burner heat to high
17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
18. Set a timer to cook for 4 minutes
19. Remove the pot from the heat
20. Open the cooker with the Quick Release method
21. Be careful of the steam as you remove the lid
22. The fish should be moist and no longer translucent and just flake
23. There will be accumulated liquid in the pie plate, which you can spoon over the fish as sauce
24. Use a spatula to transfer each fillet to an individual dinner plate
25. Drizzle with the juices and sprinkle with 1 tablespoon of cilantro
26. Serve immediately

Full List of Sauce Recipes
Full List of Black-Bean Recipes