Stir-Fried Fish with Black Bean Sauce

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