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.
Cut the fish fillets into strips
Heat a wok or large frying-pan over high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, turn the heat down to medium and add the fish strips. Stir-fry these gently for about 2 minutes or until they are brown on both sides, taking care not to break them up. Remove them with a slotted spoon and drain on kitchen paper. Drain off all but
Re-heat the wok. When it is hot, add the black beans, garlic, ginger and spring onions and stir-fry for 30 seconds. Then add the soy sauces, Shaoxing rice wine or dry sherry, sugar and water and bring to a simmer. Return the fish to the wok and gently finish cooking in the sauce for about 1 minute. Then add the sesame oil and give the mixture a good stir. Using a slotted spoon, arrange the fish on a warm serving platter, garnish with the spring onions and serve at once.
© 1996 Ken Hom. All rights reserved.