Fried Fish with Peppercorns in Black Bean Sauce

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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 also had this Fried Fish with Peppercorns in Black Bean Sauce

Serves 1
Ingredients:
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.

Method:
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

 

Make tomorrow more amazing than today! Just believe in yourself and dream big. Do not give up on your hopes. Take care always.
 

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6 thoughts on “Fried Fish with Peppercorns in Black Bean Sauce”

  1. Reblogged this on Retired? No one told me! and commented:

    I love this dish especially as it is freezing cold here…..Cardigan time….I just want to ask….I can’t remember WHO published a recipe for Pickled Watermelon rinds????? I made it and my Thai family LOVED IT.! Please own up I want to thank you 🙂

    Reply

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