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Terzo Piano at the Modern Wing of the Art Institute of Chicago

159 East Monroe
Chicago, IL 60603

Braised Hake with Black Bean Sauce
Serves 4

2oz Oil for sautéing
1 Teaspoon Salt
4, 8oz Hake filet, skin-on
1 oz Garlic, minced
1 oz Ginger, minced
1 cup Red bell peppers, medium diced
2 oz Fermented Chinese Black Beans
1/2 cup Oyster sauce
1 Tablespoon Sambal
1 cup Water
2 Tablespoons Rice Vinegar
6 pcs Baby bok choy, cut in half
1/2 cup Green onion, sliced

In a non-stick pan heat up pan on high heat. Add oil and allow oil to heat up. Salt both sides of the fish filets and add to the pan with the skin side down. Allow the skin to get crisp for approximately 2 minutes and flip to the other side. Add garlic, ginger, and red bell peppers to the pan after flipping the fish and allow to sauté. After 2 minutes add fermented Chinese black beans, oyster sauce, sambal, water and rice vinegar. Nestle the baby bok choy in the sauce around the filets and allow to cook with the fish for 3-4 minutes. Allow the sauce to thicken and the fish to cook all the way through. Remove and plate and then garnish with green onion.