INGREDIENTS
- 1 grouper or red snapper (about 1 lb/500 g), cleaned, scaled and left whole
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (60 ml) oil
- 4 tablespoons cornstarch dissolved in 6 tablespoons water
- 1 teaspoon sesame oil
- spring onion, thinly sliced, to garnish
Black Bean Sauce:
- 1 small cake pressed tofu (about 5 oz/150 g), drained and diced
- 6 cloves garlic, minced
- 1 in (21/2 cm) ginger, minced
- 2–3 tablespoons salted whole black beans, slightly mashed
- 11/2 cups (375ml) water
- 3 shallots, diced
- 3 small tomatoes, cut into wedges
- 1 tablespoon cornstarch dissolved in 4 tablespoons water
PROCEDURE
- Season the fish with the salt and pepper. Heat the oil in a skillet large enough to hold the fish. Dip the seasoned fish in the cornstarch-water mixture and fry in the hot oil until crisp and golden brown, about 5 minutes on each side. Drain on paper towels and set aside.
- Reserve 3 tablespoons of the oil in the skillet and drain away the rest. Make the Black Bean Sauce by frying the tofu lightly in the skillet for 3 minutes until golden brown. Add the minced garlic and ginger, and stir-fry lightly for a minute. Then add the black beans and water, and stir to mix well.
- Add the shallots and tomatoes. Bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the cornstarch mixture and stir for 1 to 2 minutes until it thickens. Remove from the heat.
- Transfer the fish to a serving platter and ladle the sauce over it. Just before serving, drizzle the sesame oil over the fish and garnish with freshly sliced spring onion. Best served hot.
Share and enjoy!
Credits to: kusina101.com
