Wok Fried Fish in Black Bean Sauce
Ingredients
- 380 grams / 13.4 ounces Firm White Fish Fillets – cut into 1.5 to 2-inch pieces
I used grouper/garoupa
- ¼ TSP Kosher Salt
- 2 TSP Low Sodium Light Soy Sauce
- 2 TSP Shao Xing Rice Wine
- ¼ TSP Sesame Oil
- 2.5 TBLS Corn Starch
- 2.5 TBLS Potato Starch
see notes*
- 3-4 cups Peanut Oil
or Vegetable/Canola Oil – as needed to fill 1/3 of your frying vessel
- ½ TSP Potato Starch
or Corn Starch
- to taste½ – 1 TSP White Sugar
- ¼ TSP Kosher Salt
- to taste¼ – ½ TSP freshly cracked Black Pepper
- 1 TBLS Low Sodium Light Soy Sauce
- 1.5 TBLS Shao Xing Rice Wine
- ½ TSP Dark Soy Sauce
- ½ TBLS Oyster Sauce
- 1 TSP Sesame Oil
- ¼ cup / 60ml Water
- 2 Spring Onion – chopped at an angle into ½-cm pieces
white and light green parts only
- 6 Garlic cloves – thinly slices
- 1.5-inch chunk Ginger – peeled and julienned
about 2 tablespoons
- 1-3 fresh Red Chilies – thinly sliced
optional – Bird’s Eye or any hot red chilies
- ½ medium Yellow Onion – sliced in ¼-in wide strips
then sliced at an angle into 1-inch pieces
- ½ medium Red Bell Pepper – deseeded
sliced in ¼-in wide strips, then sliced at an angle into 1-inch pieces
- 1.5 TBLS Fermented Black Beans – rinsed and smashed
- 2-10 Dried Red Chilies – cut into ½-inch pieces
optional – see notes*
- 3 TBLS Peanut Oil
or any neutral flavored oil with a high smoke point
- To Garnish: Chopped spring onion
optional
Directions
- 1
Clean and pat-dry the fish fillets. Cut into 1.5 to 2-inch pieces. Transfer to a bowl and add the kosher salt, low sodium light soy sauce, Shao Xing rice wine, and sesame oil. Use a spoon to gently mix and coat the fish pieces with the marinade. Set aside to marinate for 10 minutes while you prepare the rest of the ingredients.
- 2
Fill a small pot with peanut oil until it is 1/3 of the way full. Heat over high heat until the oil reaches a temperature of 175°C/350°F. Then turn the heat down to low. Working in batches of 5-6 pieces at a time, add and fry the fish for 2-3 minutes, turning occasionally, until lightly golden and crispy. Using a metal slotted spoon and transfer to a paper towel lined plate to drain. Repeat until all of the remaining fish pieces are fried.
- 3
Heat 3 tablespoons of peanut oil in a large wok over high heat. Once hot, add the spring onion white and light green parts, garlic, ginger, and fresh red chilies. Stir-fry for 30 seconds until fragrant.
Wok Fried Fish in Black Bean Sauce
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About this Recipe
Craving the irresistible crunch of perfectly fried fish bathed in a rich, savory sauce, just like your favorite restaurant? This Wok Fried Fish in Black Bean Sauce recipe brings that authentic, umami-packed experience right to your home kitchen. The magic begins with firm white fish fillets, lightly coated in a double starch blend and fried until gloriously crispy, creating an exquisite texture contrast. It's then swiftly wok-fried with a symphony of fragrant aromatics and "umami loaded Chinese black beans," resulting in a "glossy savory sauce" that truly elevates the dish. Prepare for a culinary journey where each bite delivers a delightful interplay of textures and flavors. You'll savor the crispy golden brown exterior of the fish, giving way to its tender, flaky interior. This perfectly fried fish is then coated in a rich, deeply savory black bean sauce, infused with the pungent warmth of ginger, garlic, and the subtle heat of optional chilies. Crisp pieces of yellow onion and red bell pepper add a fresh crunch and vibrant color, balancing the robust, glossy sauce. The result is a profoundly satisfying and flavorful dish that’s both comforting and exciting.
Customization & Variations
Feel free to customize this dish to your palate. While grouper is suggested, any firm white fish fillets will work beautifully. For a milder flavor, omit the fresh red chilies and dried red chilies, or for an extra kick, increase their quantity. Don't have peanut oil for frying? Vegetable or canola oil with a high smoke point can be used. Serve this Wok Fried Fish in Black Bean Sauce piping hot, ideally as the centerpiece of a delicious weeknight meal or a special occasion dinner. It pairs wonderfully with steamed rice, allowing you to savor every drop of the luscious sauce.