Braised Fish With Black Bean Sauce Recipe
Ingredients
| Black beans | 3 Tablespoon, salted | |
| Oil | 2 Tablespoon | |
| Onions spring | 2 , chopped | |
| 2.5cm piece fresh root ginger, peeled and chopped | ||
| 1 small red pepper, cored, seeded and chopped | ||
| Celery sticks | 2 , chopped | |
| Light soy sauce | 2 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| 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.
Chef
