Black Bean Fish
Stewed fish with homemade black bean sauce
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 fish ( ,under 700g (the bass I use is around 550g))
- 1 tbsp. cornstarch
- 2 tbsp. black bean sauce
- 6-8 spring onion or scallion
- 4 tbsp. cooking oil ( ,divided)
- 3-4 slices of ginger
- 1 and 1/2 cups of water or stock
- a small pinch salt if necessary
Instructions
- 1
Clean the fish and cut several cuts on the thick part of the fish meat. Drain completely. Coat the fish with a thin layer of cornstarch.
- 2
Marinate with a small pinch of salt and 3-4 slices of ginger. Set aside for 10 minutes.
- 3
Heat around 3 tablespoons of cooking oil in a pan and fry the fish until crispy on both sides. Place on side down and let the fish stay for 3-4 minutes over slow to middle fire. Then turn over and fry the other side.
- 4
Move the fish to one side of the pan and fry scallion until aromatic. Place black bean sauce, water or stock in. Simmer for 3-4 minutes and slightly turn up the fire until the sauce is almost thickened.
- 5
Add sections of 2 scallions and then heat around 2 tablespoons of hot oil. Pour the hot oil over the scallions.
- 6
Serve hot!