Stir-Fried Fish Fillets With Black Bean Sauce


Toss the fish cubes with sea salt and coat with corn flour. Shake off any excess flour.

Heat the oil in a wok over a high heat. Fry the fish cubes in batches until light golden in color. Drain on paper towels and set aside.

Pour off the oil and reserve 1 Tbsp. Heat the oil on low heat. Cook the garlic until they are fragrant and golden in color.

Then turn the heat on high. Toss in the ginger, chili and onion. Give it a quick stir, mix in the fish cubes and add in the sauce. Bring it to a quick boil and season with sea salt if necessary and top with scallions. Serve immediately.


2 Pcs (350g) Tilapia Fillets, cut into ¾ or 1 inch cubed
Sea Salt
Corn Flour

2 Cloves Garlic, chopped
2 tsp Chopped Ginger
1 Red Chili, seeded and sliced
½ Medium Red Onion, sliced

2 Tbsp Black Bean Sauce

2 Scallions, sliced

3 Tbsp Peanut or Corn Oil


3/4 Cup Vegetable Stock or Water

1 tsp Dark Soy Sauce

2 tsp Soy Sauce

2 tsp Shaoxing Wine

3/4 tsp Corn Flour


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