How to make Fish In Hot Bean Sauce -
Deep fried fish cooked in hot bean sauce
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Fish Fillets (फिश फिले), Hot Black bean paste (हौट ब्लैक बीन पेस्ट )
Cuisine : Chinese
Course : Main Course Seafood
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For more recipes related to Fish In Hot Bean Sauce checkout Haryali Fish, Belghoria Roshun Bhetki, Fried Fish With Buttermilk Coated With Cornflakes, Seafood Manchurian . You can also find more Main Course Seafood recipes like Muri Ghonto Kadai Prawns With Roasted Pepper Jam Pepper Garlic Lobster Prawns In Red Curry Sauce
Fish In Hot 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 : 16-20 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Fish In Hot Bean Sauce Recipe
Fish Fillets cut into 1½ inch cubes 400 grams
Hot Black bean paste 2 tablespoons
Cornflour/ corn starch 6 tablespoons
Oil 4 tbsps + to deep fry
Oyster sauce 2 tablespoons
Sugar 1 teaspoon
Salt to taste
Fish stock or chicken stock 2 cups
Ginger grated 1 inch piece
Onion sliced thinly 1 medium
Green chillies sliced 3-4
Malt vinegar 1 tablespoon
Black peppercorns crushed 1 teaspoon
Fresh coriander leaves finely chopped 1/2 cup
Method
Step 1
Roll the fish pieces in three tablespoons of cornflour. Heat sufficient oil in a wok and deep fry the fish pieces for a minute. Drain on absorbent paper.
Step 2
Mix the remaining cornflour in one cup of water. Mix the oyster sauce, hot black bean paste, sugar and salt in one cup of stock. Heat four tablespoons of oil in a wok or a pan, add the ginger, onion and green chillies and stir fry for a minute.
Step 3
Stir in the sauce and spice mix and the remaining stock and bring to a boil. Stir in cornflour mixture and cook for a minute or until the sauce starts to thicken.
Step 4
Add fried fish pieces and cook for a minute more, stirring gently. Stir in malt vinegar, crushed peppercorns and serve hot, garnished with coriander leaves.
Nutrition Info
Calories : 1370 Kcal
Carbohydrates : 25.2 gm
Protein : 78.4 gm
Fat : 106.1 gm
Other : Calcium- 987.7mg
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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.
