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Whole Fish In Black Bean Sauce

Chinese.wok's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes

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