Fish with Black Bean Sauce is made easy and healthy here with this homegrown recipe. Try to use Basa fish fillets, typically found in major grocery stores in a frozen vacuum sealed package. Sole or other firm white fish can work, too. This dish is fabulous over rice and reheats very well.
- 4 lbs Basa (swai) fish fillets, towel dried.
- 1 TB cornstarch
- Olive or canola oil for cooking
- 2 brown or yellow onions, roughly chopped
- 1 large green bell pepper, seeded and roughly chopped
- 1 large red bell pepper, seeded and roughly chopped
- 3 cloves fresh garlic, chopped
- 2–3 dried red chilis (optional)
- For the Sauce:
- 4 TB prepared Chinese black bean sauce (I use Lee Kum Kee brand)
- 1 tsp dried ginger powder (or minced fresh ginger)
- 2 tsp garlic powder
- 3 TB rice cooking wine
- 1 tsp Asian toasted sesame oil
- 2 TB white sugar
- In a bowl, combine all sauce ingredients and whisk together until well incorporated. Set sauce mixture aside.
- Cut fish fillets into bite size pieces. Toss well with 1 TB cornstarch. Set aside.
- In a large wok or pan, add 2 TB oil on medium heat. When oil is hot, add onions, bell peppers, garlic, and optional dried chilis. Stir to combine. Add 5 TB of the sauce mixture. Stir and cook until veggies are just tender. Transfer to a bowl and set aside.
- In same wok/pan, add 3 TB oil and heat on medium until oil is hot. Add fish and stir. Add remaining sauce mixture. Cook and stir just until fish turns opaque. Do not overcook.
- Add the cooked veggies back into the wok/pan with the fish. Cook and stir until heated through. Serve with rice.
- Category: seafood, dinner