Malaysian Black Bean Fish

Malaysian black bean fish from Ken Hom. This delicate curry recipe, accompanied by chillies and mushrooms, is best made with cod, haddock, halibut or seabass.

My Kitchen Table: 100 Easy Chinese Suppers
By Ken Hom
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Introduction

When I first tasted this dish during a visit to Malaysia, I immediately recognised the Chinese influence. However, it had a pungency that was uniquely Malay. Now I often make this tasty, light and satisfying dish, which is the hallmark of the best Malaysian home cooking

Serves 4
Easy

Ingredients

450g (1lb) firm white fish fillets, such as cod, halibut, haddock or sea bass, skinned
3 tbsp groundnut oil
2 tsp salt
3 tbsp finely shredded spring onions, to garnish
For the sauce:
1 tbsp groundnut oil
1½ tbsp coarsely chopped salted black beans
2 tbsp finely chopped garlic
2 tsp finely chopped fresh ginger
1 small onion, chopped
3 fresh green chillies, de-seeded and chopped
225g (8oz) button mushrooms, sliced
3 tbsp finely chopped spring onions
1 tbsp light soy sauce
1 tbsp lemon juice
1 tsp sugar
½ tsp salt
1 tsp freshly ground black pepper

Instructions

Cut the fish fillets into strips and set aside. Heat a wok or large frying pan over a high heat. Add the oil and, when it is very hot and slightly smoking, turn the heat down to medium and add the fish strips. Fry these gently for about 2 minutes or until they are brown on both sides, taking care not to break them up. Remove with a slotted spoon and drain on kitchen paper. Drain off most of the oil from the wok, leaving about 1½ tablespoons.

Reheat the wok, add the groundnut oil for the sauce, plus the black beans, garlic, ginger and onion, and stir-fry for 2 minutes. Then add the chillies, button mushrooms and spring onions and stir-fry for another 3 minutes over a high heat.

Now add the soy sauce, lemon juice, sugar, salt and pepper. Stir-fry for 10 seconds. Return the fish to the wok and gently finish cooking it in the sauce for about 1 minute. Give the mixture a good stir. Using a slotted spoon, arrange the fish on a warm serving platter, garnish with the spring onions and serve at once.

 

 

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