braised threadfin with fermented soybeans

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.

Braised Fish with Fermented Soybean
Serves 2
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  1. 1 piece white fish - I used threadfin
  2. 5cm piece ginger, peeled and finely shredded
  3. 2 tablespoons fermented soybeans, soaked and drained
  4. 2 chilli, sliced thinly
  5. 1/4 cup water
  6. 1 teaspoon dark soy sauce
  1. Add oil to a skillet. Fry fish on both sides until browned.
  2. Transfer fish to a plate. Add ginger and chilli to the oil. Fry for a minute.
  3. Add fermented soybeans. Return fish to skillt.
  4. Add water and dark soy sauce.
  5. Reduce heat to low. Braise fish for about 5-8 minutes, depending on thickness of fish.
Adapted from "Truly Hakka Delights" by Chong Moi Eng
Adapted from "Truly Hakka Delights" by Chong Moi Eng
The Domestic Goddess Wannabe

I am submitting this recipe for Little Thumbs Up hosted by Mich from Piece of Cake, Joyce from Kitchen Flavours and Doreen from my little favourite DIY.

And sharing this with Cook-Your-Books hosted by Kitchen Flavours.