How to make Fish in Hot Black Bean Sauce -
Pomfret fillets cooked in black bean sauce
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Pomfret fillets (100 grams each), Hot black bean sauce (हॉट ब्लैक बीन पेस्ट)
Cuisine : Chinese
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Seafood Machurian Bhapa Chingri Meen Kari Fish Curry
Fish in Hot Black Bean Sauce Recipe Card
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.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Fish in Hot Black Bean Sauce Recipe
Pomfret fillets (100 grams each) 4
Hot black bean sauce 2 tablespoons
Spring onion bulbs 5
Fresh red chillies 2
Instant hot and sour soup powder 1 packet
Oil 2 tbsps + to deep fry
Ginger , chopped 1 inch
Oyster sauce 2 tablespoons
Schezwan chutney 1 tablespoon
Spring onion greens 2 stalks
Method
Step 1
Diagonally slice spring onion bulbs. Halve fresh red chillies diagonally.
Step 2
Cut fish fillets into large pieces and put them into a bowl, add soup powder, mix well and set aside to marinate for 15-20 minutes.
Step 3
Heat sufficient oil in a pan, slide in the fish pieces and deep-fry.
Step 4
Side by side, heat 2 tbsps oil in a non-stick wok, add spring onion bulbs, ginger, black bean sauce and oyster sauce, mix well and sauté for 2 minutes.
Step 5
Add Schezwan chutney, mix well and saute for 1 minute. Add red chillies and mix. Drain fish pieces 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.
Nutrition Info
Calories : 969 Kcal
Carbohydrates : 69.2 gm
Protein : 25.2 gm
Fat : 65.7 gm
Other : Calcium- 847mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
