Fried Fish with Pickled Mustard Bean Paste Sauce
The sauce on this Fried Fish with Pickled Mustard Bean Paste Sauce is delicious with cod and other fish like threadfin and king mackerel.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 oz pickled mustard green (/ kiam chai (113g))
- 1½ lbs cod ((cut into big pieces) (675g))
- ¼ tsp salt
- ¼ tsp ground pepper
- 6 tbsp vegetable oil
- 1 cup water ((240ml))
- 1 tsp corn starch (mix with 2 tbsp water)
- 2 green onions (/ spring onions, thinly sliced)
- 2 cloves garlic ((minced))
- 1 inch ginger ((peeled and minced) (30g))
- 1 red chili ((seeded and minced))
- 2 tbsp tau cheong ((salted/fermented soy beans), minced)
- 1 tsp sugar
Instructions
- 1
Soak sour mustard for 30 minutes. Rinse, drain and cut into thin strips.
- 2
Combine all sauce paste ingredients in a small bowl. Mix well.
- 3
Place fish on a large plate. Sprinkle salt and ground pepper all over the fish.
- 4
Heat 4 tablespoons vegetable oil in a wok or large fry pan. Add prepared fish and fry until cooked and lightly brown, about 8 minutes (4 minutes on each side). Transfer fish to a serving dish.
- 5
Heat remaining 2 tablespoons vegetable oil in the wok or large fry pan. Add sauce paste and stir fry for 2 minutes.
- 6
Add prepared pickled mustard green. Stir fry for 30 seconds.
- 7
Pour in water. Stir to mix. Cover and bring to a boil. Allow it to simmer for 2 minutes.
- 8
Add cornstarch slurry. Stir to mix. Sauce will start to thicken. Turn off stove.
- 9
Ladle sauce over the fried fish. Garnish with green/spring onions and serve immediately.