Tempura Hoki and Broccoli in Black Bean Sauce

Tempura Hoki and Broccoli in Black Bean Sauce is a wonderful fusion between the Chinese and the Japanese cuisine, crispy Japanese tempura style battered Hoki fish fillets with crisp quickly blanched broccoli goes really well with that savoury Chinese black bean sauce. I was fortunate enough to grab some Hoki fillets on sale the other day, it seemed like there was an oversupply of this fish since the fish stand was full of it and they are selling it at a way much cheaper price. This type of fish is very popular here in New Zealand as they are widely used on fish and chips, its white meat holds well enough on cooking when battered hence its popularity, it’s also less fishy than most white flesh fish which is excellent when consuming it on its own or with a nice sauce like black bean that will drench the whole thing.

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Tempura Hoki and Broccoli in Black Bean Sauce 1

Tempura Hoki and Broccoli in Black Bean Sauce

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4-5 1x
  • Category: Main Dish
  • Cuisine: Chinese


Tempura Hoki and Broccoli in Black Bean Sauce is a Chinese inspired dish prepared with crispy battered hoki fillets served with blanched broccoli florets in a savoury Black Bean sauce.



Tempura fish

  • 600 g hoki fish fillet, cut into sections (any fleshy fish would do)
  • 1/4 cup flour
  • 1/3 cup cornstarch
  • 2 eggs
  • 4 tbsp water
  • 1 tsp salt
  • oil for deep frying
  • salt
  • freshly ground black pepper

Black Bean Sauce

  • 4 pcs dried shiitake, rehydrated over 1 cup of boiling water, sliced
  • 2 tbsp salted black beans
  • 2 tbsp black bean sauce
  • 1 tbsp soy sauce
  • 1/2 tsp sugar
  • 1/2 cup cornstarch
  • 4 cloves garlic, minced
  • 1 thumb sized ginger, minced
  • 1 shallot, minced
  • fish sauce or sea salt
  • freshly ground black pepper
  • oil


  • 1/2 head broccoli, cut into florets


  1. In a pot boil around 6 cups of water, once boiling add broccoli then cook for 2 minutes. Drain then rinse in running tap water.
  2. In a deep bowl combine together 1/4 cup flour, 1/3 cup corn flour, 2 eggs, 4 tbsp water and 1 tsp salt, mix thoroughly until free of lumps, texture should be sticky but still runny.
  3. Add fish and coat evenly, set aside and place in fridge covered for at least 1 hour.
  4. Prepare a wok and add oil for frying fish pieces. Deep fry fish in medium-high heat of for 3 minutes that should be enough to cook the fish and retain the tenderness. Drain then set aside on a serving plate.
  5. In a separate wok add oil used from frying the fish then sauté garlic, shallot and ginger.
  6. Drain shiitake, reserve the liquid, add drained shiitake into the wok then stir fry for a minute.
  7. Add reserved liquid, black bean sauce, soy sauce, sugar and black beans bring to a boil, 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.
  8. Add the broccoli then toss for a few seconds just enough to coat the vegetables.
  9. Flavour with fish sauce and season with freshly ground black pepper.
  10. Pour sauce and broccoli over tempura fish then serve.


3 Responses

  1. Not sure whether I have had hoki before or not…but this definitely something I would love to have because of that crunchy tempura coating 🙂 Really yummy!

  2. Well, since we don’t have hoki fish here, I think I can do this with tilapia – it sounds similar enough. I really like that you use cornstarch to coat the fish – that is cool. And I have all the ingredients * for the sauce – so this might be tomorrow’s dinner.

    * I have black bean sauce, but not salted black beans – I think I will have to use some tinned black beans and hope for the best.

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