Eats: Fluke in Black Bean Sauce

February 1, 2013 2:45:56 PM PST
On a cold night, we're finding a little heat and spice in our Neighborhood Eats.

A restaurant with a variety of dishes from throughout Asia, most with a twist.

In Brooklyn, it's an Asian fusion restaurant, Talde with dishes served by Chef Dale Talde.

Fluke in Black Bean Sauce
Yield: 4 servings


  • Fluke 6 oz. fillets (4 each)
  • Cornstarch to dust fillets
  • Vegetable oil to sauté 3 oz.
    Black Bean Sauce
  • Oyster Sauce 3 oz.
  • Garlic 0.5 oz, chopped
  • Ginger 0.5 oz, chopped
  • Fermented Black Beans 2 oz, rinsed, dried and chopped
  • Sugar 1 tsp.
  • Butter 2 Tbs. (1/4 stick)

    In a pot, brown butter?butter should be very dark and nutty, almost burnt?then strain the deep brown milk solids. In the warm brown butter add the garlic, ginger and let cook. Take the pot off heat and add oyster sauce, black beans and sugar. Let chill. This mixture will want to separate when cooling, keep whisking to keep together.

    To Assemble:
    Pre-heat oven to 350 degrees. Dust fish fillets in corn starch, and sauté in 3 oz of oil. Place in the oven to cook through, about 5 minutes. Take out of the oven and add black bean sauce to the pan. Baste the fish with the sauce and finish with lime juice. Serve. (Dale likes to garnish this dish with edamame peas and cilantro leaves.)


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