Stir-Fried Fish with Black Bean Sauce

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

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
Fish course
Main 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