Fish with Salted Black Beans
- 1 lb. fish fillet (mahi-mahi, cod, or cream dory), cut into cubes
- 3 tablespoons salted black beans (tausi)
- ½ teaspoon minced ginger
- ½ teaspoon minced garlic
- 4 stalks green onion, chopped
- 1½ teaspoon sesame oil
- 5 tablespoons sherry cooking wine
- ½ teaspoon salt
- 3 ½ tablespoons cornstarch
- ¾ cups chicken stock
- ¼ teaspoon ground black pepper
- ½ teaspoon sugar
- 1 cup cooking oil
- Marinate the fish by combining 3 tbsp. sherry cooking wine, salt, and 1 tsp. sesame oil in a bowl. Mix well. Add the fish cubes and marinate for 30 minutes.
- Soak the salted black beans in warm water for 15 minutes. Drain and set aside. We will use this later.
- Start to fry the fish by heating the oil in a cooking pot. Remove the fish from the marinade.
- Roll the fish cubes on a bowl with 3 tablespoons cornstarch. Make sure that the fish is fully coated. Fry the coated fish until the color turns light brown. Remove from the cooking pot and place in a plate. Set aside.
- Make the sauce by combining the chicken broth, ½ tsp sesame oil, 2 tbsp. sherry cooking wine, ground black pepper, ½ tbsp. cornstarch, and sugar. Mix well.
- On a separate frying pan, heat 3 tablespoons of cooking oil (re-use the oil that fried the fish). Saute garlic, ginger, and salted black beans for 30 to 60 seconds.
- Put-in the fried fish cubes. Stir.
- Pour-in the sauce mixture. Stir and continue to cook until the sauce starts to thicken.
- Sprinkle some green onions.