Fish with black bean sauce


This dish is really nice if you want to eat fish the Chinese style. It is quick to prepare if using whitefish fillets, and a meal by itself or with more dishes for a larger Chinese dinner.
You will need:

400 grams of cod (or other white fish)
1 spring onion
1 cm of ginger
1 or 2 cloves of garlic
soy sauce, vinegar, sugar, Shaoxing rice wine, corn flour,
dried black beans from a jar/pot. [I use the dried kind which keeps forever].

Cut the fish into chunks and marinate in a tablespoon of Shaoxing rice wine and a tablespoon of light soy sauce. Meanwhile, take a tablespoon of black beans and soak in cold water. Cut ginger into julienne strips, slice the garlic and shred the spring onions into very thin strips.

Dip the fish in cornstarch until completely coated and fry the pieces in hot oil until both sides are golden. Take out and put aside. Then, in the leftover oil, fry the ginger, garlic and drained black beans until fragant. Add about two tablespoons of Shaoxing rice wine, a tablespoon of soy sauce, a tablespoon of Chinese black vinegar and a pinch of sugar. Add a few tablespoons of water to make a sauce, then, gently, put back the fish and simmer briefly until done. You don’t have to turn them over – of course you can if you want to, but they might fall apart if you do so. Anyway they will be delicious, especially if you spoon over some of the sauce when they simmer.

Take out the fish and arrange on a pretty plate. Pour over the sauce and scatter with spring onion julienne. Eat with rice. You could add some drops of sesame oil in the end, and add some chiles if you like the heat. The black beans give a salty tang to this dish, and the balance of soy, vinegar and sugar is really nice.

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