Fish Fillets With Black Bean Sauce Recipe

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Servings: 12

Ingredients

Cost per serving $0.71 view details

Directions

  1. Here is southern Chinese food in its simplest and most divine form.
  2. I love salted black beans but have always had trouble Stir frying delicate fish fillets as they tend to crumble.
  3. I now have to worry no more: having learnt the tricks from Chinese masters I realise how easy it is.
  4. When the fish is put in a marinade of egg white and cornflour there has to be sufficient cornflour to hold the fish together when it is cooked.
  5. The fish also has to be allowed to sit in this marinade for at least two hrs. The fish also needs to be precooked very briefly in water.
  6. This has to be done tenderly just before it is put in its sauce.
  7. For those who like fish I can't recommend a better way to prepare it.
  8. It is light delicate and full of flavour.
  9. MethodCut each fish fillet in half lengthways.
  10. Then cut it crossways into 5cm wide strips and put them in a wide bowl.
  11. Add in the marinade: first add in the salt rice wine and black pepper.
  12. Stir gently to mix.
  13. Beat the egg white lightly (not to a froth) and add in which as well as the cornflour and sesame oil.
  14. Mix.
  15. Cover with clingfilm and chill for two hrs or possibly longer.
  16. Now make the sauce.
  17. Put the cornflour in a c..
  18. Slowly fold in the stock.
  19. Add in the rice wine salt sesame oil and black pepper.
  20. Crumble in the chilli.
  21. Set aside.
  22. Rinse the black beans and chop them coarsely.
  23. Peel the garlic and ginger and chop them finely.
  24. Cut the spring onions crossways into very fine rounds along their entire length including the green section.
  25. Just before eating put about 2cm water into a large fryingpan and bring it to the boil. Then turn the heat down to a bare simmer.
  26. Put the fish into the water separating the pcs very gently and spreading them around in the pan.
  27. Even before the water comes to a simmer again the fish pcs will turn nearly white. Remove them gently with a slotted spoon and put them on a plate.
  28. Throw away the water and wipe the frying pan dry.
  29. Put two Tbsp. of the oil in and set it over a mediumhigh heat.
  30. When it is warm add in the garlic ginger and black beans.
  31. Stir once or possibly twice or possibly till the garlic turns golden brown.
  32. Take the pan off the heat stir the sauce and pour which in.
  33. Put the pan back on a mediumlow heat and stir gently till the sauce thickens.
  34. Add in the fish spread it out in the pan and spoon the sauce over it turning the pcs carefully just once.
  35. Slide the contents of the pan on to a hot serving plate.
  36. Scatter the spring onions over the top.
  37. Quickly put the remaining oil into a small pan and heat it.
  38. Pour the warm oil over the onions to wilt them slightly and to make the fish glisten . Serve immediately
  39. serves 34

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Nutrition Facts

Amount Per Serving %DV
Serving Size 59g
Recipe makes 12 servings
Calories 118  
Calories from Fat 76 64%
Total Fat 8.57g 11%
Saturated Fat 1.02g 4%
Trans Fat 0.09g  
Cholesterol 21mg 7%
Sodium 131mg 5%
Potassium 156mg 4%
Total Carbs 2.24g 1%
Dietary Fiber 0.4g 1%
Sugars 0.11g 0%
Protein 7.37g 12%
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