Carol’s Fried Fish with Peppercorns in Black Bean Sauce

Fried Fish with Peppercorns in Black Bean Sauce

It was another freezing cold morning and I fancied something warming for brunch (the men had porridge) and then wished they had had this…haha…

Serves 1
125 gm white fish cut into smallish pieces and rolled in rice flour.
Small onion roughly cut
2 spring onion sliced
1-2 chilies sliced diagonally
1 stem of fresh peppercorns
1 tbsp black bean sauce
1-2 cloves of garlic finely chopped
Small piece fresh ginger minced or finely julienned
Fish sauce to taste.

Heat up oil in a wok and shallow fry fish quickly on each side until it becomes golden brown, it will take around 2 to 3 minutes on each side.
In the same wok where fish is fried sauté garlic, chili, onion, and ginger.
Add green onion and peppercorns then stir fry for a minute. Then add fish.
Add splash water, black bean sauce bring to a rolling boil, add fish and turn over once to coat with the sauce and simmer for 2 mins.
If the sauce is thin you can add a bit of cornstarch slurry to thicken it.
Flavour with fish sauce and season with freshly ground black pepper.
Serve with steamed rice and a chili dip (optional)

Prepared, tried and tested Carol Taylor

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