Stir-Fried Fish with Black Bean Sauce

Name: Stir-Fried Fish with Black Bean Sauce
Yield: Serves 4
Cuisine: China
Ingredients: 450 g (1 lb) fresh, firm white fish fillets, such as cod, halibut or sea bass; 3 tablespoons finely shredded spring onions; 1 tablespoon Shaoxing rice wine or dry sherry; 1 teaspoon sugar; 2 teaspoons salt; 1 tablespoon light soy sauce; 2 teaspoons finely chopped fresh root ginger; 1 teaspoon dark soy sauce; 3 tablespoons finely chopped spring onions; 1 tablespoon water; 1½ tablespoons coarsely chopped black beans; 1 tablespoon finely chopped garlic; 2 teaspoons sesame oil; 3 tablespoons groundnut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

My mother loved making this dish because it was quick, easy and delicious. The pungency of the black beans, garlic and ginger turn an ordinary fish into a gourmet’s delight. When served with vegetables and rice, it becomes the type of light, wholesome, satisfying meal that is the hallmark of the best Chinese home cooking.

Ingredients

450 g (1 lb) fresh, firm white fish fillets, such as cod, halibut or sea bass
2

Asia
China
Main course
Fish course
Pescatarian

Method

Cut the fish fillets into strips 2.5-cm (1-in) wide and sprinkle the salt evenly over them. Let them stand for 20 minutes.

Heat a wok or large frying-pan over high heat until it is hot. Add the oil