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Stir-fried Fish Fillet with Black Bean Sauce Recipe
July 26th, 2007Recipes, Chinese Recipes, Recipes43 Comments
(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.
(Click Page 2 for the Stir-fried Fish Fillet with Black Bean Sauce Recipe)
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Oh my..i do hate it when that happens!
But alas, one is saved :)
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
Such a pain. Hate to even think abt losing pics.
Oh my dear friend! I know how that feels.
:-(
btw, I made your butter prawns again tonight and everyone LOVED THEM!
Hope you aren’t that frustrated by now. Remember, “move in matrix motion” when going through pics in camera!
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
Oh, that’s a dish I love! Black bean sauce tastes so fine…
Delicious looking picture!
sooooooo sad but never mind ,
we still love yr only one pix
rasamalaysia,
You can actually save your photo! I’ll send you an email to teach you how…
nothing to say…as always….so (too ) nice ^^ you are the best ^^ cheers
You do love them seafood!…
i like fish and i like black bean sauce so i suppose with the combination, i’m going to love the dish.
Looks good and should taste good.
Well, the one photo you saved is beautiful and the dish looks delicious! Technology is a wonderful — and sometimes incredibly frustrating — thing.
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.
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
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.
Thank goodness you have this one photo!!:) It looks scrumdiliumptious, as always! Wah must try this recipe…but where to find black bean sauce??
Ai yah, that happened to me too, but I have version 3 of PC file recovery, from http://www.pcinspector.de/file_recovery/UK/welcome.htm
Version 3 was free, so you may wanna down load a V3 for future use.
This looks mouth watering!
Argh! I know the hair-pulling feeling of technological bad luck! Hope you are feeling better! This fish looks and sounds delicious :)
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?
Claude – you are the best too…hehe. :)
WMW – seafood is too good, what’s not to love.
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.
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.
Hi, I made this last night for dinner with tilapia and it was delicious. Thank you for sharing.
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
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!
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.
Aaarrrggghhhhh indeed!
I love anything cooked in black bean sacue, especially seafood.
Ooohhh yummy! I love fish fillets in black bean sauce.
Yummy! Can’t wait to try it. Thanks for the recipe.
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.
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. :)
I have been negligent to use the black bean sauce I bought a year ago, but no more. I will make this dish tonight.
Thanks
Hi there,
Looks great! Did you use Lee Kum Kee’s black bean garlic sauce or just plain black bean sauce?
Ciao,
Nomi.
Garlic black bean sauce.
Thanks! I tried it, it tasted it better than a usual chinese take a way in amsterdam! Once again thanks!
Awesome, I have never been to Amsterdam but I am glad it’s this black beans fish tastes better!
First time I’m trying this dish. Both my hubby and myself just love it ! Yum yum so apetitizing ! :)
How many servings will this make?
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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.