1/4 teaspoon salt
freshly ground black pepper
4 teaspoons cornflour
2 teaspoons sesame oil
1 teaspoon cornflour
120 ml chicken stock
1/4 teaspoon salt
2 tablespoons sesame oil
freshly ground black
1 dried hot red chilli
you also need
1 1/2 tablespoons salted black beans (qv)
2 clv garlic
2 1/2 cm cube fresh ginger
3 tablespoons vegetable oil
Here is southern Chinese food in its simplest and most divine form.
I love salted black beans but have always had trouble Stir frying delicate fish fillets as they tend to crumble.
I now have to worry no more: having learnt the tricks from Chinese masters I realise how easy it is.
When the fish is put in a marinade of egg white and cornflour there has to be sufficient cornflour to hold the fish together when it is cooked.
The fish also has to be allowed to sit in this marinade for at least two hours. The fish also needs to be precooked very briefly in water.
This has to be done tenderly just before it is put in its sauce.
For those who like fish I cannot recommend a better way to prepare it.
It is light delicate and full of flavour.
MethodCut each fish fillet in half lengthways.
Then cut it crossways into 5cm wide strips and put them in a wide bowl.
Add the marinade: first add the salt rice wine and black pepper.
Beat the egg white lightly (not to a froth) and add that as well as the cornflour and sesame oil.
Cover with clingfilm and refrigerate for two hours or longer.
Now make the sauce.
Put the cornflour in a cup.
Slowly mix in the stock.
Add the rice wine salt sesame oil and black pepper.
Crumble in the chilli.
Rinse the black beans and chop them coarsely.
Cut the spring onions crossways into very fine rounds along their entire length including the green section.
Just before eating put about 2cm water into a large fryingpan and bring it to the boil. Then turn the heat down to a bare simmer.
Put the fish into the water separating the pieces very gently and spreading them around in the pan.
Even before the water comes to a simmer again the fish pieces will turn nearly white. Remove them gently with a slotted spoon and put them on a plate.
Put two tablespoons of the oil in and set it over a mediumhigh heat.
When it is hot add the garlic ginger and black beans.
Add the fish spread it out in the pan and spoon the sauce over it turning the pieces carefully just once.
Scatter the spring onions over the top.
Quickly put the remaining oil into a small pan and heat it.
Pour the hot oil over the onions to wilt them slightly and to make the fish glisten . Serve immediately