Black bean fish
This delicacy I had in a small restaurant on Borneo island. It was so good I couldn't resist and went there again following day. The waiter spoke English a bit, so I mentioned that I love cooking. When I wanted to pay, he brought me three pieces of paper. One of them was the bill, the other one was recipe for the dish I had just finished and the third one was for the fish in a black bean sauce I had yesterday here. I love Asia and approach of local people, who are happy when they make other people happy.
Cut the fish on strips. Heat up oil in a wok on a high heat, then put on medium and fry fish about 2 minutes until golden brown from all sides. Manipulate with the fish carefully that it doesn`t break. Remove from the pan and drain.
Dry wok with a napkin, heat up again, add sesame oil, black beans, garlic, ginger, onion and stir fry 2 minutes. Add chilies, carrot and spring onion and stir fry 3 more minutes on a high heat.
Add soya and oyster sauce, salt, pepper and mix well. Add fish and mix carefully but properly, stir fry 1 more minute.
Serve with rice, garnished with fried onions.
For 4 portions:
- 400g white fish fillets skinned
- 3 tbs oil
- 1 middle sized onion cut on 1-2 cm pieces
- 3 cloves garlic
- 3 cm fresh ginger cut on strings
- 1 carrot sliced
- handful spring onion cut on a wide strings
- 1 and 1/2 tbs black beans preserved in salt coarsely chopped
- 2 green chilies chopped
- 1 red chili chopped
- 1 tbs oyster sauce
- 1 tbs sesame oil
- 1 tbs light soya sauce
- black pepper
- fried onions
- steamed rice
Authentic tools needed:
- rice cooker