STIR-FRIED FISH FILLET WITH BLACK BEAN SAUCE
This recipe is simple, handmade, and absolutely wonderful!
When I was going through my camera’s memory card, I accidentally deleted all of the photos I had taken. Fortunately, the other flashcard has this one shot (which was full). Every single one of the other appetizing images was wiped clean. Kaput. Gone.
Anyway, this is my fish fillet with black bean sauce in a stir-fry. There are a lot more fish fillets available in the US than there are in Malaysia.
This dish was made with a sole fillet. With some onions, dried red chilies, and green bell peppers, you can make a delicious side dish to go with your steaming rice or noodles.
Sole fish fillet had previously been utilized by me to manufacture ikan panggang (Malaysian grilled fish wrapped with banana leaves).
Fish fillet can also be used in various recipes, such as Malaysian otak-otak, hot Sichuan water-cooked fish, and more.
So, I guess I’ll have to tell you about them soon.
Here’s my recipe for fish in black bean sauce.
Each serving of this recipe contains only 84 calories.
- 200 g of sole fish fillet, marinate
- 6 deseeded dried chilies
- 5 slices of fresh ginger
- 2 stalk scallions
- 1/2 tablespoon of corn starch
- 2 tablespoon of Lee Kam Kee black bean sauce
- 1 small green bell pepper
- 1 quartered small onion
- 1/8 teaspoon of fish sauce
- 1/2 teaspoon of sugar
- 1/8 teaspoon of sesame oil
- 1/4 tablespoon of corn starch dissolved in 3 tablespoons water
- Start the wok by adding a little oil and heating it up.
- Add chopped ginger, onions, bell peppers, and dried red chilies to a pan and sauté until brown and fragrant.
- Add the fish and swirl it around for a few seconds.
- Serve with rice or noodles and garnish with chopped green onions or cilantro.
- To thicken the sauce, stir in the corn starch mixture.
- Stir in the chopped scallions and serve immediately.