I love fish. I love it cooked in any way.
Unfortunately, I am (thus far) the only one at home who likes fish. The LAM is not too keen on it as he did not really eat a lot of fish growing up – fish and chips is not counted – and the kids are too young to appreciate fish.
Because of this, I usually end up cooking one portion of fish for myself. 🙂
Fermented black beans, however, is extremely popular in our household. Everyone loves fermented black beans.
So today, I am sharing a recipe for fish braised with fermented black beans.
For this dish, I have used threadfin, but you should be able to use snapper or any other good fish with white flesh.
To start, I shredded some ginger as finely as possible, and sliced a chilli.
I also soaked some black beans in water.
The fish was dried on some kitchen towel.
I then fried the fish in some vegetable oil until both sides turned brown.
Once both sides had been browned, I placed the fish on a plate, and using the remaining oil, I stir-fried the ginger and chilli.The black beans were added.
And the fish was returned to the skillet. I added some water as well as dark soy sauce.
I lowered the heat and braised the fish for about 5 minutes.
And it was served immediately. Preferably with rice.
- 1 piece white fish - I used threadfin
- 5cm piece ginger, peeled and finely shredded
- 2 tablespoons fermented soybeans, soaked and drained
- 2 chilli, sliced thinly
- 1/4 cup water
- 1 teaspoon dark soy sauce
- Add oil to a skillet. Fry fish on both sides until browned.
- Transfer fish to a plate. Add ginger and chilli to the oil. Fry for a minute.
- Add fermented soybeans. Return fish to skillt.
- Add water and dark soy sauce.
- Reduce heat to low. Braise fish for about 5-8 minutes, depending on thickness of fish.
And sharing this with Cook-Your-Books hosted by Kitchen Flavours.