How to make Fish in Hot Black Bean Sauce - Fish cooked in Chinese style

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Pomfret (पापलेट), Spring Onions (हरे प्याज़ )

Cuisine : Chinese

Course : Main Course Seafood

Fish in Hot Black Bean Sauce Recipe Card

Fish in Hot Black Bean Sauce
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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

You can also find more Main Course Seafood recipes like Nut Crusted Rawas with Lemon Butter Sauce, Pomfret Mappas, Baked Fish, Crab in Devils Sauce.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Fish in Hot Black Bean Sauce Recipe

  • Pomfret 400 grams

  • Spring Onions 5

  • Red chillies fresh 2

  • Packet of instant hot and sour soup powder 1

  • Oil 2 tbsps +

  • Ginger chopped 1 inch

  • Hot black bean sauce 2 tablespoons

  • Oyster sauce 2 tablespoons

  • Schezwan chutney 1 tablespoon

  • Spring onion greens 2 stalks

Method

Step 1

Diagonally slice spring onions. Halve fresh red chillies.

Step 2

Cut fish fillet into large pieces and put them into a bowl. Add soup powder and mix well and marinate for 15-20 minutes.

Step 3

Heat sufficient oil in a pan and deep-fry fish.

Step 4

Heat 2 tbsps oil in a non-stick wok, add spring onions, ginger, black bean sauce and oyster sauce and mix well. Sauté for 2 minutes.

Step 5

Add schezwan chutney and red chillies and mix. Drain fish and add to the wok and mix gently.

Step 6

Chop spring onion greens.

Step 7

Put the fish on a serving dish, garnish with spring onion greens and serve hot.