Another one of our fermented black bean Jeff Smith favorites, this time with a firm white fish. Great on a Sunday evening when you want something tasty and satisfying but that doesn’t require too much effort.
For more information on finding fermented black beans see Chicken with Fermented Black Beans
Based on the recipe Braised Fish Oi Mann in The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith.
½ lb firm white fish, cut into 1 inch pieces
1 t baking powder
¾ cup cornstarch
Peanut oil for frying fish and sautéing vegetables
1 large clove garlic, minced
½ t fresh ginger, cut into fine julienne twigs
3 T fermented black beans, rinsed in plain water and mashed with 2 T Chinese rice wine or dry sherry
I T oyster sauce
1 T light soy sauce
1 T Chinese rice wine or dry sherry
¼ cup chicken stock
Pinch of sugar
1 T cornstarch dissolved in 1 ½ T water
Sliced green onions for garnish
Coat the fish pieces with a mixture of egg beaten with 1 teaspoon baking powder. Then dredge the pieces in cornstarch. Next, pour about ¼ inch of peanut oil in a wok and heat over a high flame until smoking. Add the fish pieces in batches and cook, turning to brown all sides, until golden and fish is cooked through, about 5 minutes. Drain the fish pieces on a paper towel lined plate. Discard the remaining oil.
Add fresh oil to the wok, just enough to sauté the vegetables, and heat over a medium-high flame. Add the garlic and ginger and sauté for a minute. Add the fermented soybeans and sauté for another minute. Add the remaining ingredients for the sauce, stir and thicken with the cornstarch mixture. Return the fish to the wok, stir to coat and cook until warmed through. Garnish with the green onions and serve over rice.