Pan-Seared Halibut With Black Bean Sauce - cooking recipe

Ingredients

2 tablespoons black bean garlic sauce
1 tablespoon rice vinegar
1 teaspoon cornstarch
1/4 cup cornstarch
1/2 cup water
4 skinless halibut fillets, 1-inch thick (6 oz. each)
2 tablespoons vegetable oil
fresh ginger, peeled and cut into thin strips (2-inch piece)
4 scallions, white parts minced, green parts sliced thin
2 tablespoons chopped fresh cilantro

Preparation

Whisk together black bean and garlic sauce, vinegar, 1 teaspoon cornstarch, and water in a bowl. Pat fish dry with paper towels. Place remaining cornstarch in shallow dish. Coat fish with cornstarch, shaking to remove excess.
Heat oil in large nonstick skillet over medium-high heat until just smoking. Add fish and cook until browned and cooked through, about 3 minutes per side. Transfer to a platter.
Add ginger and scallion whites to empty skillet and cook until fragrant, about 1 minute. Add black bean mixture and simmer until slightly thickened, about 1 minute. Pour sauce over fish and sprinkle with scallion greens and cilantro. Serve.