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Stir-fried Fish Fillet with Black Bean Sauce Recipe

Stir-fried Fish Fillet with Black Bean Sauce

(Chinese recipes, prepare authentic Chinese food now!)

I accidentally deleted all pictures captured when I was going through them on my camera!!! But luckily–BIG phew!there is this one and only shot on the other flash card (which was full). All other mouthwatering shots were completely erased. Kaput. Gone.

Anyway, this is my stir-fried fish fillet with black bean sauce. Unlike Malaysia, fish fillets are plentiful and can be easily found at Asian stores in the United States. I used sole fillet for this dish. With some green bell peppers, onions, and dried red chillies, you have a savory dish to go with steamed rice or noodles.

Previously, I had used sole fish fillet to make ikan panggang (Malaysian grilled fish wrapped with banana leaves). You can also use fish fillet for other recipes such as Malaysian otak-otak (a Nyonya dish of steamed fish with spices and coconut milk), fiery Sichuan water-cooked fish (水煮鱼) and more. Well, I will have to share them with you in the near future.

Here is my fish with black bean sauce recipe.

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50 COMMENTS... read them below or add one

  1. Saju

    the Saved pic is great
    the recipe looks yummy
    I love fish
    and I love black bean sauce
    so I must love your Stir-fried fish with BB sauce.
    Can’t wait to try it

  2. SteamyKitchen

    Oh my dear friend! I know how that feels.

    :-(

    btw, I made your butter prawns again tonight and everyone LOVED THEM!

  3. wmw

    Hope you aren’t that frustrated by now. Remember, “move in matrix motion” when going through pics in camera!

  4. WokandSpoon

    Oh no! I’ve done that as well – wipe photos from my camera! Hate when that happens!

    The fish dish looks so yum! i love that you added dried chillies in as well! mmmmmmm

  5. Lydia

    Well, the one photo you saved is beautiful and the dish looks delicious! Technology is a wonderful — and sometimes incredibly frustrating — thing.

  6. Nate 2.0

    I like the addition of the red chillies to the dish.

    If you connect your card to a card reader, you might be able to use a free data recovery program to unerase the pics.

  7. Anonymous

    I accidentally came to your blog and it’s so interesting…not to mention that all the foods are mouth- watering… Good job! Keep it up!

    And what a coincidence that we live in OC. Since I am not a good cook and I have been in US for several years, I am craving for Malaysian cuisine! Do you have any recommendations for Malaysian restaurant in OC (besides Tropika)?

    Thanks!

    Huey

  8. tigerfish

    I seldom have this dish outside because the fish fillets the restaurants use are usually stale and unfresh! :( Your dried red chili looks longer than the ones I’ve seen here in the Asian grocery store- where you get it from? Now I can’t even find fresh red chili in R99!! :(

    And gosh… you lost some of the photos you took. :O But the “one and only” one is consistently classic and droolworthy.

  9. Wei-Yann

    Thank goodness you have this one photo!!:) It looks scrumdiliumptious, as always! Wah must try this recipe…but where to find black bean sauce??

  10. joey

    Argh! I know the hair-pulling feeling of technological bad luck! Hope you are feeling better! This fish looks and sounds delicious :)

  11. Rasa Malaysia

    Expedited writer – yes, luckily, or else I will have to cook the dish again and rephotograph. LOL.

    Saju – cool thanks. Do try. :)

    Suganya – this is not the first time, I have lost pictures a few times, including precious personal pics. :(

    Steamy – ooooh butter prawns…cool. I have another recipe which is a slight variation. Hehe, will have to make it soon.

    WMW – no, I am no longer frustrated…I am in London now. :)

    Wok and Spoon – yes, the dried chilies did perk up the dish. ;)

    Rosa – yes, black bean sauce is versatile, you can cook many things with it. :)

    BSG – thanks.

    Kok – oooh how to save the photos before transferring to the camera?

  12. Rasa Malaysia

    Lucia – but it’s always better with shrimp, hehe.

    Lemongrass – :)

    Lydia – yeah technology is like a love-hate thing…love it and hate it at the same time. :P

    Nate 2.0 – ooooh, there is a data recovery program…wow, that’s awesome!!

    Huey – there is no good Malaysian restaurant in the OC. Belacan Grill in Redondo Beach is very very good, you should try it out.

    Tiger – are you sure? Got lah…the red chilies. I bought it at 99. It’s easy to miss, they have this section with dried spices…this one is Mexican one, I don’t like the short ones.

    Wei-Yann – just go to any Asian stores and I am sure you can find Lee Kam Kee black bean sauce easily.

    Cooknengr – oooh, thanks for your tips…have to check it out.

    Poonam – thanks.

    Joey – yeah, once in a while, I run into technology mishaps. LOL.

  13. Huey

    I tried Belacan Grill a few times and it’s not bad. Have you tried the Penang restaurant at West Covina? I went there once and I liked the char koay kak. Char Koay Teow was a bit salty. My problem is that I tend to compare the Boston Penang restaurant to the rest of the restaurants. And I still think that Boston is the best so far.

  14. tigerfish

    Dried ones got lah! But fresh red chili dun have :( Have not seen them in a loooong time :(
    For dried ones, I usually get the short ones. Hmmmm… maybe I should try the long ones next :P
    You on vacation in the other well-known polluted city? Wah…you won’t be having jet-lag after London coz you will be awake all-time round!
    Anyhow, enjoy and take care. BTW, you just got an award from me (the not-so-famous and unknown source) :D

  15. katcheni

    OMG!
    This blog is awesome!
    I’m chinese from indonesia, so your nyonya recipees are pretty much similar to my gramama’s cooking!
    o i wish i can go home and just eat these foods from the food vendors!

  16. Kok

    rasa malaysia,
    You mean how to save your photos after you’ve deleted it in your memory card? Just don’t “write” anything to the memory card first. Send me an email at lawkw85[at]yahoo[dot]com and I’ll lend you a hand.

  17. Anonymous

    Your stir-fried fish fillet with black bean sauce looks delicious. I think I cam make this using your stir-fried fish fillet with black bean sauce recipe.

  18. Cyndi

    Oh my gosh! I am so happy! This is my fave dish from my fave Thai restaurant, in Hawaii! Since we moved to Texas, I can’t get it anymore. You have made my day by sharing this recipe. :)

  19. Kev & T

    We tried this recipe, and it was great. Thanks so much for posting it.
    We didn’t have dried chili’s so substituted crushed red pepper flakes. We added one red bell pepper to boost up the veggie-level.
    We also added a garnish of a generous helping of cilantro when we served it and that made the dish GREAT.

  20. Rebecca

    Can any other type of fish be used for this delicious sounding dish? Perhaps salmon? My husband is a big fan of black bean sauce, and I’d love to make this but cannot seem to find sole right now.

  21. Miss Kultur

    What a find you are, Bee! I wish I had known about you and your website earlier! After years and years of grumbling about the crappy Chinese food here in Stockholm — there is ONE decent place, but the owner/ waitress is a real grump and you always walk out feeling like an idiot for eating there, but your stomach is happy, so it’s a tough trade-off! — I can finally make DELICIOUS Chiese food AT HOME! What a miracle!

    I JUST made this meal — what a jonesing I have had for black bean dishes! — and it is truly fantastic. Found you by searching for “chinese cooking” on Amazon, ordered the book and cannot WAIT to try new dishes from your website. Truly phenomenal! You have such a gift, thank you for sharing!

  22. Miss Kultur

    Only one thing I would change in the recipe, and I will try the next time I make this (have some leftover fish so it might be tomorrow already) — is to dial back the Black Bean sauce just a tad. I found the saltiness of the sauce to be a little overpowering, so I will use 1.5 instead of 2 tablespoons, and I will probably add some chili oil as welll. But a great dish — lovely touch with the dried chillies!

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