I have tried here to deconstruct Coastal Seafoods wonderful Szechuan style black bean sauce. This is a pretty good quantity- enough for several grilled fishies- I freeze what i don’t use.

7  oz package fermented black beans (moist) from Asian markets
2  oz hoison sauce	
3  oz rice vinegar	
2  oz soy sauce	
4  oz white wine	
3 oz dry sherry
4 oz honey	
3 oz chili paste	
2 oz sesame oil	
2 heads fresh garlic minced
1/3 pound ginger root	minced

Saute the ginger and garlic in the sesame oil until tender . Simmer on low with a lid for 5 minutes. Add the rest and simmer on low for another 10 minutes.
Excellent as a marinade for salmon and shrimp. Freezes well. I scrape off some of the black beans before serving- for a more attractive presentation.      back to home