Pan Fried Fish In Hot Black Bean Sauce

Ingredients list for Pan Fried Fish In Hot Black Bean Sauce

• 4 Pomfret
• to taste Hot black bean sauce
• 2 tablespoons Malt vinegar
• 2 tablespoons Dark soy sauce
• 5 tablespoons Cornflour/ corn starch
• 2 tablespoons Oil + to deep fry
• 2 Spring onions, sliced
• 1 inch piece Ginger, chopped
• 2 tablespoons Oyster sauce
• 2 tablespoons Hot black bean sauce
• 8-10 Black peppercorns, crushed
• 3-4 Green chillies, sliced
• 1 teaspoon Sugar
• 1 cup Fish stock
• 2 stalks Spring onion greens, cut diagonally

Method

1. Mix salt, one tablespoon of malt vinegar, one tablespoon of dark soy sauce and three tablespoons of cornflour and apply this on to the pomfret fillets evenly. Heat sufficient oil in a wok and deep fry the fillets for about a minute or till well done.
2. Drain and place on an absorbent paper. Heat two tablespoons of oil in another wok. Add spring onion, ginger, remaining dark soy sauce, oyster sauce, hot black bean sauce and mix. Add crushed black peppercorns, green chillies, sugar and fish or chicken stock.
3. Add the remaining cornflour mixed in quarter cup of water, remaining malt vinegar and mix and cook till it gets the sauce consistency. Add the fried fish and mix gently. Take off the heat. Garnish with spring onion greens cut into long pieces and serve hot.