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Sauces & Seasonings
About 3 cups
10 minutes
30 minutes
Melissa's Corporate Chefs
1/4 cup shallots, cooked and chopped
1/4 cup ginger root, grated
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoons sugar
2 cups fish stock
2 cup soy sauce
3/4 cup black beans
Over medium heat, lightly sauté shallots, ginger, and garlic in the salad oil and sesame oil.
Add fish stock, sugar and soy sauce to the mixture.
Reduce liquid by half over medium heat and then add the black beans. Simmer for 15 minutes.
Recipe is sufficient for 4 - 6 servings of fish. Sauce can be refrigerated up to 1 week or frozen.
