Fish in Black Bean Sauce
When I was younger I barely know dishes that are made from fish as most of the fish dishes in Philippines are fried and I had limited exposure to fish dishes such as this one. So since then when we dine out the first thing that I will look for would either be a seafood or fish dish so I could learn from what I eat.
This recipe is one of my favourite fish dishes (yeah I have a lot of favourites), I still remember the first time I tried it in a Chinese restaurant in Malaysia, I really enjoyed it that is why since then I cook them at home once in a while, I like its salty sauce cutting through the delicate flavours of tofu and fish. Truly a very tasty dish yet very nutritious, good for the health conscious!
- 500g fish fillet, cut into medium sized cubes (any fleshy fish would do)
- 12 pcs small blocks fried tofu
- 1 large green capsicum / bell pepper, sliced
- 2 tbsp salted black beans
- 2 tbsp black bean sauce
- 1 tbsp soy sauce
- ½ tsp sugar
- 1 cup water
- ½ cup cornstarch
- 4 cloves garlic, minced
- 1 thumb sized ginger, minced
- 1 shallot, minced
- fish sauce or sea salt
- freshly ground black pepper
- Place cornstarch in a plate then dredge the fish pieces on it until it’s lightly coated.
- Heat up oil in a wok and shallow fry fish quickly on each side until it becomes golden brown, it will take around 2 to 3 minutes on each side.
- In the same wok where fish is fried sauté garlic, shallot and ginger.
- Add green capsicum then stir fry for a minute. Then add fish and tofu.
- Add water, black bean sauce, soy sauce, sugar and black beans bring to a boil, turn fish once and simmer for 5 minutes until the sauce becomes thick. If the sauce is thin you can add a bit of cornstarch slurry to thicken it.
- Flavour with fish sauce and season with freshly ground black pepper.