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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.
How Many Calories per Serving?
This recipe is only 84 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Stir-fried Fish Fillet with Black Bean Sauce
Ingredients
- 1/2 lb. sole fish fillet (cut into pieces and marinate with 1/2 tablespoon corn starch)
- 2 tablespoon Lee Kam Kee black bean sauce
- 1 small onion (quartered)
- 6 dried chilies (deseeded)
- 1 small green bell pepper (cut into small pieces)
- 2 stalk scallions (cut into 1.5 inch length (3 cm))
- 5 slices fresh ginger
- 1/8 teaspoon fish sauce
- 1/2 teaspoon sugar
- 1/8 teaspoon sesame oil
- 1/4 tablespoon corn starch (mix with 3 tablespoons water)
Instructions
- Heat up the wok and add in some cooking oil.
- Add sliced ginger, onions, bell peppers, dried red chilies and stir fry them until aromatic.
- Add in the fish and do a quick stir.
- Add the black bean sauce, fish sauce, sugar, and sesame oil and stir fry until the fish is cooked.
- Add in the corn starch mix to thicken the sauce.
- Toss in the chopped scallion and do a quick stir, dish up and serve hot.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
My husband says, it tastes better than the restaurant. My only substitution, because I couldn’t find just black bean sauce, was to use black bean garlic sauce.
Hi Debbie. I am very happy that you liked the recipe. Black bean garlic sauce is absolutely fine for this recipe.
Thank you for this easy recipe! Today will be the third time I’m making it and I’ve passed the recipe on to my sister and she also loved it!
I tried this recipe with tilapia fillets. 2 tablespopns of blackbean sauce was very very salty. I can barely taste the fish, I even omitted the fish sauce. I’ll try it again with just one tablespoon.
Thanks.
If you use 1 pound fish instead of 1/2 pound then the proportions are good and it’s not too salty.
Thank you for this easy recipe! Today will be the third time I’m making it and I’ve passed the recipe on to my sister and she also loved it!
Awesome!
I cook this dish for dinner now it taste super good! And I used spicy black bean paste lee Kum kee also. And reduce the dried chilli…. I think it’s good also with the prawns/shrimp…
Awesome.
Can we use different kind of fish like tilapia or is the taste of the fish too strong for this recipe?
You can use any white fish fillet you like.
What can I use in place of fish sauce
You can use oyster sauce or soy sauce.
Taste just like eating it at a restaurant!!
For how long do you marinate the fish in corn starch?
It doesn’t matter, just need to coat the fish fillet with cornstarch.
Your recipes inspire me to cook. Thanks!