Fish with Black Bean Sauce Stirfry

Fish with Black Bean Sauce Stirfry
Fish with Black Bean Sauce Stirfry is one of my favorite fish stirfry dish. There are countless variations of this fish stirfry dish which depends on available ingredients. In fact I have on the archives a similar fish stirfry dish Fish and Tofu with Tausi, as the name suggest I used fermented black beans instead of black bean sauce, I also added some fried tofu as an extender and for added variety. You may use any white fish fillet, for best result use a firm fish fillet. Cooking is a bit complicated because it involves combinations of cooking process. Firstly the fish pieces coated with cornstarch are deep fried or at least fried so the cornstarch will seal in the juices of the fish. The vegetables are also stir cook separately for best results. Here is the recipe of another version of my Fish with Black Bean Sauce Stirfry.

Fish with Black Bean Sauce


1 kilo white fish fillet, cut into serving pieces
1/4 cup black bean sauce
1/4 cup oyster sauce
2 tbsp. cup hoisin sauce
2-3 cloves garlic, finely chopped
1 thumb size ginger, peeled, cut into thin strips
2 medium size red onion, quartered
3 small pieces red, yellow and green bell pepper, cut into wedges
1 small bundle leeks or spring onion, cut into 2 inch lengths
1 cup all purpose flour
1/4 cup cornstarch
salt and pepper

Stirfried Fish with Black Bean Sauce

Cooking procedure:

Dash fish with salt and pepper let stand for 5 to 10 minutes to marinate, put flour in a bowl and dip each fish to coat with the all purpose flour. In a wok deep fry fish in batches for 5 to 8 minutes or until golden brown, keep aside. Remove excesses on the same wok, stir-fry the red onion, bell pepper and leeks for 1 to 2 minutes, remove from wok and keep aside. Using the same wok sauté garlic and ginger until fragrant, add in the black bean sauce, oyster sauce, hoisin sauce let boil then thicken with cornstarch diluted in 1 to 1 1/2 cups of water, stir cook for about half a minute. Now add in the fish and vegetable, continue to stir cook for another 1 to 2 minutes until the sauce is infused to the fish and vegetables. Serve with a lot of rice.


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