Fish With Black Beans
Salted black beans are available in tins from Chinese food stores. They make an excellent marinade and sauce for fish.
900 g/2 lb flounder, whiting or finnan haddie fillet, skinned
3 tbsp salted black beans
90 m1/3.5 fl oz dry sherry
3 tbsp light soy sauce
tsp sesame oil
30 g/ oz cornflour
3 tbsp oil
5 cm/2 inch piece fresh root ginger peeled and cut in fine strips
1 fresh green chili, seeded and cut into rings
1 garlic clove, minced
Piece of lemongrass or strip of pared lemon peel
I bunch green onions, cut diagonally into strips
90 n-11/3.5 fl oz water
Cut the fish across into 1.25 cm / 1/2 inch wide strips and place these in a large shallow dish.
Sprinkle the salted black beans, sherry, soy sauce and sesame oil over the fish. Cover the dish and leave the strips to marinate for 2 to 3 hours.
When you are ready to cook the fish, drain the strips well, reserving the marinade. Gently toss the strips in the cornflour.
Heat the oil in a wok or frying pan, then stir-fry the ginger, chili, garlic, and lemongrass or peel over medium heat for 4 to 5 minutes to extract their flavor. Add the fish strips to the pan and stir-fry them carefully, avoiding breaking the strips, until they are lightly browned.
Add all the green onions and continue to stir-fry for 2 minutes, until the onions are cooked.
Add the water to the reserved marinade and pour the mixture into the wok or frying pan. Bring to the boil over high heat, reduce the heat and stir-fry for 1 minute, then serve.