- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 tbsp vegetable oil
- 2 tsp chinese fermented black beans, crush into a paste with the end of a cleaver
- 0.25 tsp ginger, finely chopped
- 0.5 tsp garlic, finely chopped
- 3 tsp dark soy sauce
- 1 tsp shaoxing rice wine or dry sherry
- 500 g fish fillets, (rock cod or other firm fish), sliced into 0.5cm thick pieces
- 100 g onions, sliced
- 100 g celery, sliced
- 100 g bamboo shoots, sliced, optional
- 100 g mushrooms, sliced
- 150 ml chicken stock
- 1 tsp cornflour
- 2 tsp cold water
1. Mix the crushed black beans with the ginger, garlic, 2 tsp of soy sauce and the rice wine. Set aside.
2. Heat a wok or frying pan with one tablespoon of the vegetable oil and fry the fish filets over a high heat until brown on both sides - this should take about one minute on each side. Remove the fish from the wok.
3. In the same wok, add one more tablespoon of vegetable oil and heat until very hot. Toss in the onion, celery, bamboo shoots and mushrooms. Stir-fry for about a minute before adding the black bean sauce mixture.
4. Return the fish to the wok and pour in half of the stock. Mix the corn flour with the water and add the remaining stock, pour this corn flour mixture into the pan and stir over a moderate heat until the sauce has thickened.
5. Add another teaspoon of soy sauce to taste and serve straight away.
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