Stir-Fried Kingfish with Black Beans & Cucumber


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This nice simple stir-fry has a great texture from the cucumber and a little kick from the black beans. The combination of ingredients here is all about enhancing the natural flavours of the fish.


  • 350 g (12 oz) kingfish fillet, cut into bite-sized pieces
  • 1 tablespoon fermented black beans
  • 1 Lebanese (short) cucumber, halved lengthways and sliced on the diagonal
  • 2 teaspoons light soy sauce
  • ½ teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sea salt
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, finely sliced
  • 1 red capsicum (pepper), thickly sliced
  • 2 teaspoons shaoxing
  • 3 tablespoons fresh chicken stock


Mix together the kingfish, soy sauce, sugar, sesame oil and sea salt and leave to marinate for 30 minutes. Use a slotted spoon to remove the kingfish.

Heat a wok until just smoking. Add the oil and, when hot, stir-fry the kingfish in batches until golden, then remove. Add the black beans, garlic and capsicum to the wok and stir-fry until fragrant. Deglaze the wok with shaoxing and then return the kingfish to the wok along with the cucumber and stock. Toss together to serve.