Whole Fish In Black Bean Sauce
|Whole fish/Fish cutlets / fillets can also be used||1 2⁄3 Pound, cleaned and scaled (750 Gram)|
|Salt||2 1⁄2 Milliliter (1/2 Teaspoon)|
|All purpose flour||15 Milliliter (1 Tablespoon)|
|Vegetable oil||125 Milliliter (1/2 Cup)|
|Chopped fresh ginger||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Chopped garlic||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Fermented black beans||15 Milliliter, chopped (1 Tablespoon)|
|Dry sherry||10 Milliliter (2 Teaspoon)|
|Soy sauce||10 Milliliter (2 Teaspoon)|
|Sugar||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Fish stock/Water||250 Milliliter (1 Cup)|
|Cornstarch||10 Milliliter, blended 1 1/2 tbsp (20 ml) water (2 Teaspoon)|
|Green onions||2 Medium, chopped|
|Shredded red pepper||15 Milliliter, blanched|
1 Score fish on both sides. Season lightly with salt, then coat with flour.
2 Heat oil in a pan. Add fish and fry on both sides until golden. Remove to serving plate and keep hot. Pour off excess oil from pan leaving 1 tbsp (15 mL). Reheat, add ginger, garlic and beans, stir-fry 1 minute. Stir in sherry, soy sauce, sugar and stock. When boiling stir in blended cornstarch and water to thicken.
3 Add green onions. Spoon over fish and garnish with red pepper.