Monkfish in Yellow Bean Sauce

Name: Monkfish in Yellow Bean Sauce
Yield: Serves 4
Cuisine: China
Ingredients: 5 ml/1 tsp cornflour/cornstarch (optional); 5 ml/1 tsp cornflour/cornstarch (optional); 2 spring onions/scallions, sliced; 2 spring onions/scallions, sliced; 30 ml/2 tbsp yellow bean sauce; 15 ml/1 tbsp rice vinegar; 45 ml/3 tbsp vegetable oil; 450 g/1 lb monkfish tail, filleted and membrane removed; 2.5 ml/½ tsp ground black pepper; 25 g/1 oz fresh root ginger, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Yellow bean sauce is a favourite seasoning in Chinese cooking, and it is often used in the north, where soya beans are widely grown. It is less salty than black bean sauce, and it marries well with vinegar, sugar and pepper. Whole preserved yellow beans can be used instead of the sauce — crush them with a fork before using.

Ingredients

450 g/1 lb monkfish tail, filleted and membrane removed
45 ml/3

Asia
China
Fish course
Pescatarian

Method

Cut the monkfish into medallions about 2cm/¾in thick. Heat the oil in a wok and shallow-fry the fish for 3 minutes, turning once so that each piece is well sealed. Set aside.
In the remaining oil, fry the ginger for 2 minutes and add the pepper, yellow bean sauce and vinegar. Stir for 1 minute then add the fish, spring onions and