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
Method
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.
