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Stir Fried Fish and Broccoli in Mushroom Black Bean Ginger Sriracha Sauce 1

Stir Fried Fish and Broccoli in Mushroom Black Bean Ginger Sriracha Sauce

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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Chinese


Stir Fried Fish and Broccoli in Mushroom Black Bean Ginger Sriracha Sauce is a Chinese dish of oil velveted white fish stir fried with broccoli and shiitake mushrooms served on a sauce made with fermented black beans and soy sauce infused with sriracha sauce for heat



Stir Fry

  • 500 g white fish fillet
  • 1 head broccoli, cut into florets
  • 6 pcs shiitake mushrooms, rehydrated and sliced
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 3 bunches spring onion, cut into sections white and green separated
  • salt
  • oil


  • 3 tbsp Chinese cooking wine
  • 1 egg white
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp cornstarch
  • ½ tsp ground white pepper


  • 2 tbsp sriracha sauce
  • 1 tbsp black beans, lightly mashed
  • 2 tbsp black bean sauce
  • 1 tbsp light soy sauce
  • ½ tsp ground white pepper
  • 1 cup chicken stock
  • 1 tsp cornstarch


  1. Boil water in a pot, add a bit of salt then blanch the broccoli florets. Remove from the pot then put in a cold-water bath.
  2. Mix all marinade ingredients together in a non-reactive large bowl.
  3. Add the fish, toss to coat it evenly.
  4. Prepare a wok with enough oil for deep frying, heat to 180C then add the fish fillets one at a time. Cook for 1 to 2 minutes or until the outsides are firm. Remove from wok then set them aside.
  5. In a small bowl, combine your sauce ingredients together until free of lumps.
  6. Prepare a separate wok, add a small amount of oil. Sauté garlic, ginger and white parts of the spring onions.
  7. Add the shiitake and stir fry for a minute.
  8. Pour the sauce bring it to a boil then gently add the fish and broccoli. Toss gently to coat it with the sauce then cook for 3 to 5 more minutes or until the fish is fully cooked. Toss in the green parts of the spring onions, serve.