Recipe: Stir Fried Fish Fillet with Spicy Black Bean Sauce

We cook fish at least twice a week these days, and I like to keep things interesting and cook it in different styles. So, I looked through my fridge and found salted black soya beans and spring onions (as well as gochugaru in my pantry) and so this dish was born. Yeah, that's how I cook most of the time - look into the fridge and get inspired LOL. 

The fish fillet is first lightly browned with some oil in the pan. Then, make the spicy black bean sauce, return fish to the pan and then thicken the sauce with some cornstarch slurry. You can always omit the gochugaru (aka chilli flakes) if you like it non-spicy but I like the spicy kick it gives to this dish. Happy cooking!

Stir Fried Fish Fillet with Spicy Black Bean Sauce

Stir fried Fish fillet in spicy black bean sauce
Recipe by Baby Sumo
Preparation time: 5-10 minutes
Cooking time: 15 minutes
Serves 4

Ingredients
2 tilapia fillet (about 200g each)
2 cloves garlic, peeled and finely chopped
1/2 onion, peeled and cubed

2-3 spring onions, cut into 1 inch lengths

1 heaped tablespoonful black bean sauce (salted black soya beans)

3 tbsp cooking oil
1 tbsp chilli powder or flakes
1/2 tsp light soy sauce

2 tbsp water

1 tbsp corn starch

1. Cut the tilapia fillet into thick chunks. 

2. Heat 1 tbsp oil in wok over medium high heat and add half the fish fillet, and brown all sides. This will take about 2 minutes. Be gentle as the fish is fragile and you do not want to break them. Repeat for remaining fish and set aside.

3. Add 2 tbsp oil into same wok. Saute garlic and onion for 2 minutes, then add the black bean sauce and chilli flakes and saute for 2 more minutes, until fragrant. 

4. Return fish to wok. Mix water and cornstarch, then add to the wok and braise the fish for 2 minutes. The sauce should have thickened up by now.

5. Add spring onions and cook for a further 30 seconds. Plate and serve with rice. 

Note: You can also add 1/2 cubed green capsicum along with fish in Step 4. 

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