Tilapia with Scallions and Black Bean Sauce

Tilapia is readily available and it takes no time to cook, making it a great choice for weeknight dinners. It's also a mild-flavored fish, so it's the perfect vehicle for the flavor-packed sauces in this dish. You can find Chinese black bean garlic sauce and Asian chile sauce in the Asian section of your supermarket. They’re also good additions to marinades and sauces.

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  3 Tbs. Chinese black bean garlic sauce or black bean chile sauce
  
  


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  1 Tbs. oyster sauce
  
  


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  2 tsp. lower-sodium soy sauce
  
  


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  1 tsp. Asian sesame oil
  
  


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  1 tsp. rice vinegar
  
  


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  1-1/2 lb. tilapia fillets, cut into 2-inch pieces
  
  


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  1 cup long-grain white rice, preferably jasmine
  
  


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  1 Tbs. peanut oil
  
  


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  2 small bunches scallions, trimmed and cut into 1-inch lengths
  
  


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  1 Tbs. Asian chile sauce, such as Sriracha
  
  

In a large bowl, stir the black bean sauce, oyster sauce, soy sauce, sesame oil, and rice vinegar. Add the fish and stir gently to coat. Cover and let sit for 20 minutes. Meanwhile, cook the rice according to package directions and keep warm.


Heat the oil in a well-seasoned wok or 12-inch nonstick skillet over medium-high heat until the oil shimmers and a piece of scallion dropped in the pan sizzles vigorously. Add the fish all at once, distributing it evenly around the pan. Cook without stirring for 3 minutes. Add the scallions and stir gently. Cook, stirring occasionally and gently, until the thickest part of a piece of fish is opaque throughout (cut to check), 2 to 3 minutes more.


Serve with the rice, drizzled with chile sauce.