In recipe #13 of our Chinese Lunar New Year Celebration series, firm fish such as red snapper or tilapia is sauteed in a garlicky black bean sauce and the same sauce is used to stir-fry the noodles separately. Often served with “saucier” black beans, this version is cooked in just enough to coat the fish.
- 200 grams red snapper fillet or any white fish (about 2 pieces of fillet), cut into 1 – 2 inch pieces
- 1 tsp cornstarch
- 4 cloves garlic, minced
- 1 tbs ginger, sliced thinly
- 1 tsp chili oil
- 1 tsp chilli paste or crushed chili pepper
- 2 tbs fermented black beans, drained
- 4 tbs water
- chow mein noodles, cooked according to package instructions
- 1 tbs spring onions, chopped finely
- 2 tbs peanut oil for frying
- Mix fish, cornstarch and chili oil in a bowl. Let marinate for 10 minutes. Heat 1 tbs oil in pan or wok and fry fish until light brown (about 2 minutes). Set aside.
- Heat 1 tbs peanut oil in wok. Add garlic and ginger. Cook for 1 minute.
- Add chili paste and fermented beans. Cook for another minute then add fish. Gently stir fry until fish is all coated with the sauce.
- Remove fish from pan. In same hot oil sauce (add more if necessary), add cooked noodles and stir fry for 3 minutes.
- Transfer noodles to a warm plate. Add fish on top and sprinkle with spring onions. Serve warm.
Note: This dish can be served with steamed rice instead of noodles. If using noodles, you have the option to use all of the package or just half. If you prepared the whole package, you can freeze the portion you are not using.