Recipes>Cod Recipes
Malaysian Black Bean Fish
by Ken Hom from My Kitchen Table: 100 Easy Chinese Suppers
Easy
Serves 4
Malaysian-style black bean fish from Ken Hom. This delicate curry recipe, accompanied by chillies and mushrooms, is best made with cod, haddock, halibut or seabass.
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From the book
My Kitchen Table: 100 Easy Chinese Suppers
Ken Hom
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Introduction
When I first tasted this dish during a visit to Malaysia, I immediately recognised the Chinese influence. However, it had a pungency that was uniquely Malay. Now I often make this tasty, light and satisfying dish, which is the hallmark of the best Malaysian home cooking
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Ingredients
| 450g (1lb) | firm white fish fillets, such as cod, halibut, haddock or sea bass, skinned |
|---|---|
| 3 tbsp | groundnut oil |
| 2 tsp | salt |
| 3 tbsp | finely shredded spring onions, to garnish |
| For the sauce: | |
| 1 tbsp | groundnut oil |
| 1½ tbsp | coarsely chopped salted black beans |
| 2 tbsp | finely chopped garlic |
| 2 tsp | finely chopped fresh ginger |
| 1 | small onion, chopped |
| 3 | fresh green chillies, de-seeded and chopped |
| 225g (8oz) | button mushrooms, sliced |
| 3 tbsp | finely chopped spring onions |
| 1 tbsp | light soy sauce |
| 1 tbsp | lemon juice |
| 1 tsp | sugar |
| ½ tsp | salt |
| 1 tsp | freshly ground black pepper |
Method
Cut the fish fillets into strips and set aside. Heat a wok or large frying pan over a high heat. Add the oil and, when it is very hot and slightly smoking, turn the heat down to medium and add the fish strips. Fry these gently for about 2 minutes or until they are brown on both sides, taking care not to break them up. Remove with a slotted spoon and drain on kitchen paper. Drain off most of the oil from the wok, leaving about 1½ tablespoons.
Reheat the wok, add the groundnut oil for the sauce, plus the black beans, garlic, ginger and onion, and stir-fry for 2 minutes. Then add the chillies, button mushrooms and spring onions and stir-fry for another 3 minutes over a high heat.
Now add the soy sauce, lemon juice, sugar, salt and pepper. Stir-fry for 10 seconds. Return the fish to the wok and gently finish cooking it in the sauce for about 1 minute. Give the mixture a good stir. Using a slotted spoon, arrange the fish on a warm serving platter, garnish with the spring onions and serve at once.
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Ingredients
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