It was another freezing cold morning and I fancied something warming for brunch (the men had porridge) and then wished they also had this Fried Fish with Peppercorns in Black Bean Sauce
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.
Flavor 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