fish fillets with black bean sauce

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Cooking receipe to make fish fillets with black bean sauce under category General Recipes. You may find some video clips related to this receipe below.

fish fillets with black bean sauce

doushi yi

400425g flat white fish fillets (such as flounder or sole)

for the marinade

1/4 tsp salt

1 tbsp Chinese rice wine or dry sherry

freshly ground black pepper

1 egg white

4 tsp cornflour

2 tsp sesame oil

for the sauce

1 tsp cornflour

120ml chicken stock

2 tsp Chinese rice wine or dry sherry

1/4 tsp salt

2 tbsp sesame oil

freshly ground black

pepper

1 dried hot red chilli

you also need

11/2 tbsp salted black beans (qv)

2 cloves garlic

2.5cm cube fresh ginger

2 spring onions

3 tbsp 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.

method

Cut 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.

Stir gently to mix.

Beat the egg white lightly (not to a froth) and add that as well as the cornflour and

sesame oil.

Mix.

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.

Set aside.

Rinse the black beans and chop them coarsely.

Peel the garlic and ginger and chop them finely.

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.

Discard the water and wipe the frying pan dry.

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.

Stir once or twice or until the garlic turns golden.

Take the pan off the heat stir the sauce and pour that in.

Put the pan back on a mediumlow heat and stir gently until the sauce thickens.

Add the fish spread it out in the pan and spoon the sauce over it turning the pieces carefully just once.

Slide the contents of the pan on to a warm serving plate.

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

serves 34

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