Braised Fish With Black Bean Sauce Recipe
Ingredients
3 tblspn salted black beans
2 tblspn oil
2 spring onions, chopped
2.5cm piece fresh root ginger, peeled and chopped
1 small red pepper, cored, seeded and chopped
2 celery sticks, chopped
2 tblspn light soy sauce
2 tblspn dry sherry
1600g cod or haddock cutlets
Shredded spring onion, to garnish
Directions
Soak the black beans in warm water for 10 minutes.
Drain.
Heat the oil in a wok or deep frying pan.
Add the spring onions, ginger, red pepper and celery and stir-fry for 1 minute.
Stir in the soy sauce and sherry.
Place the fish on top of the vegetables and simmer for 5-10 minutes, until almost tender.
Timing will depend upon the thickness of the fish.
Spoon over the black beans and cook for 2 minutes.
Arrange the fish on a warmed serving dish and spoon the sauce over.
Drain.
Heat the oil in a wok or deep frying pan.
Add the spring onions, ginger, red pepper and celery and stir-fry for 1 minute.
Stir in the soy sauce and sherry.
Place the fish on top of the vegetables and simmer for 5-10 minutes, until almost tender.
Timing will depend upon the thickness of the fish.
Spoon over the black beans and cook for 2 minutes.
Arrange the fish on a warmed serving dish and spoon the sauce over.
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