Pan Fried Fish In Hot Black Bean Sauce
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Fried Fish Fillets cooked in a medley of sauces.
Total servings: 2
Calories:
Pre-Prep time:
Preperation time: 25 min
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot
Ingredients:
500-600 gms Fish fillets (pomfret, 4)
Salt to taste
2 tbsps Malt vinegar
2 tbsps Dark soy sauce
5 tbsps Corn starch
2 tbsps + to deep fryOil
2 Spring onion (finely sliced)
1 inch piece Ginger (chopped
2 tbsps Oyster sauce
2 tbsps Hot black bean sauce
1 tsp Pepper corns (crushed)
3-4 Green chilli (sliced)
1 tsp Sugar
1 cup Fish or chicken stock
1/2 bunch Fresh coriander leaves (finely chopped)
Preparation:
Mix salt, one tablespoon of malt vinegar, one tablespoon of dark soy sauce and three tablespoons of cornstarch and apply this on to the pomfret fillets evenly.
Heat sufficient oil in a wok and deep fry the fillets for about a minute or till well done. Drain.
Heat two tablespoons of oil in another wok.
Add spring onion, chopped ginger, remaining dark soy sauce, oyster sauce, hot black bean sauce and mix.
Add crushed peppercorns, sliced green chillies, sugar and fish or chicken stock.
Add the remaining cornstarch dissolved in quarter cup of water, remaining malt vinegar and mix.
Add the fried fish to this sauce and mix gently. Take off the heat.
Garnish with spring onion greens cut into long pieces and serve hot.
