Fish Fillets With Black Bean Sauce

Ingredients

doushi yi
425 grams flat white fish fillets (such as flounder or s
1/4 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
freshly ground black pepper
4 teaspoons cornflour
2 teaspoons sesame oil
1 teaspoon cornflour
2 teaspoons Chinese rice wine or dry sherry
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

Preparation

1
Here is southern Chinese food in its simplest and most divine form.
2
I love salted black beans but have always had trouble Stir frying delicate fish fillets as they tend to crumble.
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I now have to worry no more: having learnt the tricks from Chinese masters I realise how easy it is.
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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.
5
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.
6
This has to be done tenderly just before it is put in its sauce.
7
For those who like fish I cannot recommend a better way to prepare it.
8
It is light delicate and full of flavour.
9
MethodCut each fish fillet in half lengthways.
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Then cut it crossways into 5cm wide strips and put them in a wide bowl.
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Add the marinade: first add the salt rice wine and black pepper.
12
Stir gently to mix.
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Beat the egg white lightly (not to a froth) and add that as well as the cornflour and sesame oil.
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15
Cover with clingfilm and refrigerate for two hours or longer.
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Now make the sauce.
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Put the cornflour in a cup.
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Slowly mix in the stock.
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Add the rice wine salt sesame oil and black pepper.
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Crumble in the chilli.
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Set aside.
22
Rinse the black beans and chop them coarsely.
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Peel the garlic and ginger and chop them finely.
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Cut the spring onions crossways into very fine rounds along their entire length including the green section.
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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.
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Put the fish into the water separating the pieces very gently and spreading them around in the pan.
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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.
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Discard the water and wipe the frying pan dry.
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Put two tablespoons of the oil in and set it over a mediumhigh heat.
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When it is hot add the garlic ginger and black beans.
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Stir once or twice or until the garlic turns golden.
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Take the pan off the heat stir the sauce and pour that in.
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Put the pan back on a mediumlow heat and stir gently until the sauce thickens.
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Add the fish spread it out in the pan and spoon the sauce over it turning the pieces carefully just once.
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Slide the contents of the pan on to a warm serving plate.
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Scatter the spring onions over the top.
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Quickly put the remaining oil into a small pan and heat it.
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Pour the hot oil over the onions to wilt them slightly and to make the fish glisten . Serve immediately
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Tools

 



Yield:

34.0 servings

Added:

November 30, 2009

Creator:

Anonymous

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