This popular Vietnamese dipping sauce complements a wide range of dishes. Make it fresh because it doesn’t keep well. The sauce shouldn’t be overly sweet, acidic, or salty; it should taste balanced.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon vegetable oil
- 1 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon black bean sauce
- ½ cup mirin (Japanese sweet wine)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 6 (4 ounce) fillets halibut, skin removed
- 1 teaspoon sesame oil
- ¼ teaspoon pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.
- Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 0 g |
| Protein | 24 g |
| Saturated Fat | 1 g |
| Sodium | 231 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Phenomenal recipe! Date night dream dinner! I paired this with balsamic glazed brussel sprouts and an endive& radicchio salad with honey dijon dressing and goat cheese crumbles. I also substituted the black bean sauce for oyster sauce as another user had recommended. Amazing!
This recipe is great! I use either fresh halibut or fresh sea bass. It’s a great flavor combination and never disappoints. This dish is a regular in our rotation when the fish is in season. Definitely one of our favorites. Thank you for this recipe.
Used my Ninja Foodie and baked 1 serving (6 oz) of fish. Made the full amount of sauce using reduced sodium soy sauce. I also roasted asparagus and added that to Udon noodles to make a one bowl dish with the fish on top. Worked beautifully.
This recipe is definitely one of our favorites. It is an absolutely delicious way to prepare halibut or seabass. Would highly recommend you try this recipe. Will probably be part of your regular dinner menu rotation. It is constantly requested by my family.
Made it tonight, what a beautiful refreshing dish. I will add this to my favorites. I had no problems making it in time for my fiancee to come home from work. We both loved it.
Wow! My husband thought we were at a gourmet restaurant when I made this the other night. Absolutely perfect as is.
This is an excellent choice to feed anyone!
I didn’t have any black bean sauce on hand, so substituted oyster sauce and it tasted just great. Served the sauce over steamed rice and grilled cod. This recipe will go into my meal planning rotation.
Absolutely amazing!!! Made as stated only doubled the sauce as many recommended. Only tip I can give it use a internal thermometer. Halibut should get to 140-145 degrees to be done properly
Great recipe! It was very tasty and easy to make. I would definitely double or triple the recipe for next time.
Delish! With Brussels Sprouts and rice! Yum!!!!!!
This was super delish! Now one of our top go-tos!
This was so easy and delicious to make. I’ve made some alternations, instead of grilling, it cooked on the stove for less than an hour. Instead of black bean sauce, I made it with miso paste, soy sauce, and rice vinegar. I didn’t need mirin. And it paired well with couscous. Delish! I would love to make it again!
So easy! And amazing flavor! Will definitely do again! I used grouper which wasn’t as thick as the halibut so I cut back the time. I also used a grated cast iron skillet to brown the fish. I’m going to try it on salmon next! Thx!
Just tried this tonight and the sauce was delicious! A must try.
Sauce is yummy. I used an iron skillet for the fish rather than grilling.
Works well with red snapper and/or redfish. Nice change of pace recipe. Goes well with bokchoy recipe on this site and rice. I used a garlic black bean sauce.
Really did love it. Made it exactly as written, but used Wild Alaskan Cod (couldn’t get Halibut). Had to use a fish grill sheet.
I did not have sesame oil so used EVOO and it came out just fine. Everyone enjoyed it and there were no leftovers. Have made it at least two more times, with the sesame oil, and it is absolutely scrummy. Definitely double the sauce so that you can pour it over rice and or veggies.
Made this recipe with grilled Halibut and followed the recipe exactly. Took the advice of other reviewers and doubled up on the sauce – highly recommend. Take the extra time to find great mirin because the mirin is the key to the flavor! After the sauce is reduced, let it stand while you prepare the fish and sides; the shallots will soak up the juices. Freeze whatever sauce is left – if any – and use it later. Fantastic recipe! My crab rangoons, on the other hand, exploded in the deep fryer. I will master them!!
I wasn’t able to find the wine they suggested so I used plum wine instead and it was delicious!!!