How to make Pan Fried Fish In Hot Black Bean Sauce -

Fish fillets cooked the Chinese way with oyster and hot black bean sauce .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pomfret (पापलेट), Hot black bean sauce (हॉट ब्लैक बीन पेस्ट)

Cuisine : Chinese

Course : Main Course Seafood

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For more recipes related to Pan Fried Fish In Hot Black Bean Sauce checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Pukshan Odai Marina Erra Kutta Crabstick and Drumstick Curry Prawn Curry - SK Khazana Peri Peri Tiger Prawns - SK Khazana

Pan Fried Fish In Hot Black Bean Sauce

Pan Fried Fish In Hot Black Bean Sauce Recipe Card

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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.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pan Fried Fish In Hot Black Bean Sauce Recipe

  • Pomfret (500-600 grams) 4

  • Hot black bean sauce 2 tablespoons

  • Salt to taste

  • Malt vinegar 2 tablespoons

  • Dark soy sauce 2 tablespoons

  • Cornflour/ corn starch 5 tablespoons

  • Oil 2 tablespo

  • Spring onions sliced 2

  • Ginger chopped 1 inch piece

  • Oyster sauce 2 tablespoons

  • Black peppercorns crushed 8-10

  • Green chillies sliced 3-4

  • Sugar 1 teaspoon

  • Fish stock 1 cup

  • Spring onion greens cut diagonally 2 stalks

Method

Step 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.

Step 2

Heat sufficient oil in a wok and deep fry the fillets for about a minute or till well done. Drain and place on an absorbent paper.

Step 3

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.

Step 4

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.

Step 5

 Take off the heat.

Step 6

Garnish with spring onion greens cut into long pieces and serve hot.

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MasterChef Sanjeev Kapoor

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.