This is another quick and easy to prepare dish. I would recommend using only white fish for this recipe. Salmon or any dark meat fish seems to have this overpowering taste that affects that flavor of this dish.
This dish is very similar to the Philippines dish called fish with tausi (fish with salted black beans). The main ingredients of this recipe is black beans. If you use fresh ones make sure to soak them overnight. You can also use canned black beans or store bought black bean garlic sauce. However, be very careful when using black bean garlic sauce because it is very salty.
Ingredients
1 lb. cod fillets
3 tbsp. black beans, drained(canned or fresh soaked overnight) or 2 tbsp. if using black bean garlic sauce
1-inch piece of ginger, peeled and julienned
1 medium shallot, diced
4 cloves garlic, peeled and minced
1 1/2 tsp. olive oil (for the marinade and sauce)
2 tbsp. cooking oil
5 tbsp. sherry cooking wine or chinese cooking wine
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. cornstarch
3/4 cup chicken stock
1 tsp. brown sugar
Instructions
- In a large bowl, combine 3 tablespoons of sherry cooking wine, 1 teaspoon olive oil and salt. Mix well and add the fish. Let stand for 1 hour
- You can either deep-fry the fish or broil them. I opted to broil the fish. Broil each side of the fish on high for 5 minutes or until the fish turns light brown. Set aside
- Meanwhile, make the sauce by combining chicken broth, remaining olive oil, 2 tablespoons of sherry cooking wine, 1 teaspoon cornstarch, freshly ground black pepper and sugar. Mix well.
- Using a wok or any large pan, heat cooking oil. Sauté garlic, shallots, ginger and black beans for at least a minute
- Add the sauce mixture, stir and simmer until the sauce has a thick consistency
- Season with salt and pepper to taste
- Toss in deep-fried or broiled fish into the wok or pan. Cook for 2 more minutes or until heated through
- Serve hot
Posted in Daily Meal, Main Entree