13 August 2012

Pan-Fried Fish Fillet with Black Bean Sauce

This dish is inspired by a recipe from A Taste of Singapore cookbook and my desperate need to know what to do with two large white fish fillets I had in the freezer. 

Deep in flavour the fish was accompanied by vegetable fried rice and sambal kankong (water spinach wok fried with chilli paste).

Pleased to report that nothing was left and my 3 year old girl enjoyed it just as much.

Pan-Fried Fish Fillet with Black Bean Sauce (Serves 4)

2 large white fish fillets
2 T black bean sauce
1 T oyster sauce
2 tsp minced ginger
2 tsp minced garlic
1 tsp sugar
0.5 tsp ground black pepper
2 T oil
4 T cooking white wine vinegar


Combine all the ingredients, except the fish, to create the black bean sauce.  Pour into a large & deep frying pan and cook for 2 minutes.

Add the fish and simmer for 10 minutes consistently spooning the sauce over it.  Gently turn over so as not to break the fillets and simmer for a further 10 minutes or until the fish is cooked.  This will give the fish a slightly crispy flavour.

Serve with fried rice, your choice of Asian greens and a crisp sauvignon blanc.

Tip: If you find the flavour too deep then add a cup of water to the sauce to thin it out.