Fish with Spicy Black Bean Sauce 香辣豆豉魚片
Ingredients:
2 lbs Basa fish fillets (4 fillets)– see note below
Juice of 1/2 lemon
1 tbsp fish sauce
2 tsp corn starch
Sauce:
3 cloves garlic– chopped
5 red hot peppers– chopped
2 stalks green onions– chopped
2 tbsp cooking oil
2-3 tbsp fermented black beans 豆豉
2 tbsp soy sauce
1 tsp oyster sauce
Method:
- Defrost fish fillets, then cut each fillets into 4 pieces. Boil water (enough to cover the fish) in a pot.
- Right before putting fish into boiling water, marinate fish with fresh lemon juice, fish sauce and corn starch. Mix to coat well.
- Gently lay fish pieces into boiling water, piece by piece so it doesn’t break apart. Cook until the fillets float up. Gently remove fish with a strainer scoop and arrange on a plate.
- To make the sauce, heat up a wok with 2 tbsp cooking oil, sauté garlic, peppers, black beans and green onions until aromatic, add in soy sauce and oyster sauce. Stir to blend well. Please note this is not a watery sauce and it’s kind of dry. Spoon the sauce over the fish.
Regina’s Note:
- Basa fish fillets: it is usually a product from Vietnam and comes in individually frozen fillets. You can find it in Asian grocery stores in frozen seafood section.
- Marinate fish right before cooking them, or else the acidity of lemon juice will ruin the texture of the fish.
- The black bean sauce can be made ahead of time.
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