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