Fish and Shrimp with Black Beans Stirfry

Fish and Shrimp with Black Beans Stirfry
Fish and Shrimp with Black Beans Stirfry is one of the quickie dish that I was able to fix for dinner at one time I came home late. Stirfry dishes are in my opinion a better way of cooking a quick dinner instead of just simply fan frying or deep frying something out from the refrigerator.

Fish and Shrimp Stirfry

Stirfry dishes involves a combination of ingredients, it could be anything that is available as long as the ingredients goes well and compliments with its other. The strifry dish ingredients have to be bind together with something like oyster sauce for this dish and something that complements that ingredient, and on this dish it’s the fermented black bean.

Fish Stirfry

Here is the recipe of my Fish and Shrimp with Black Beans Stirfry.

Ingredients:

1/2 kilo whit firm fish, cut into large cubes or serving pieces
1/4 kilo small to medium shrimps, shelled
1 medium size green/red bell pepper, trimmed, cut into strips or diamond shape
1 medium size onion, peeled, roughly chopped
3-4 stalks leeks or spring onions, trimmed, cut diagonally
2-3 cloves garlic, peeled, chopped
1-2 thumb size ginger, skinned, cut into thin strips
1/4 cup oyster sauce
1/2 cup fermented black beans, rinsed
salt
cooking oil

Cooking procedure:

Fish and Shrimp with Black Beans Stirfry - Cooking Procedure

In a wok heat generous amount of cooking oil. Except for the black beans, garlic and ginger stir in together all the vegetable ingredients and stirfry at medium to high heat for 1 to 2 minutes, remove from wok and keep aside. Using the same wok, add more oil if required, stir in the fish and shrimps, stirfry at medium to high heat for 2 to 3 minutes, remove from wok and keep aside. Now using the same wok, styrfry the ginger, garlic and black beans together for 1 minute or until fragrant. Then add in all the strifried ingredients, add in the oyster sauce and continue to stirfry for about 2 to 3 minutes, correct saltines if required. When done remove from wok and serve.

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