Braised Fish in Black Bean Sauce

Name: Braised Fish in Black Bean Sauce
Yield: Makes 2 to 3 servings as a main dish or 4 to 6 servings as part of a multicourse meal
Cuisine: Peruvian Hakka
Ingredients: 3 tablespoons thinly sliced green onions, including green tops; 2 tablespoons thinly slivered fresh ginger; ⅓ cup all-purpose flour, or as needed; 3 tablespoons vegetable oil; 1 tablespoon minced garlic; Salt and freshly ground black pepper; 2 small whole fish (12 to 16 ounces each), such as tilapia or white bass, cleaned and scaled (see notes); 1 teaspoon cornstarch; 1 teaspoon soy sauce; ½ teaspoon sugar; 1 tablespoon black bean sauce, or 1 tablespoon fermented black beans, rinsed and minced, plus 1 teaspoon soy sauce; 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; 1 tablespoon grated fresh ginger (see notes); ¾ cup water

Preparation info

Makes
2 to 3
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Liliana Com takes me to a small Chinese market where she selects small whole fish called pejasapo. Their scrunched-up faces make them look somewhat like frogs. “Peruvians don’t appreciate these ugly fish, but the Chinese love their smooth flesh,” says Liliana.

Adapt this recipe to your local fish. If you can’t find whole fish, substitute boneless fish fillets.

Ingredients

Americas
Asia
Peru
China
United States
Sauce
Dinner
Fish course
Pescatarian

Ingredients

Method