You may use any type of firm-fleshed, salt water fish for this recipe — such as tuna, halibut, snapper, sea bass, or swordfish. Different types of fish cook at slightly different rates, and the size of the pieces also influence the cooking time — so be careful not to overcook, as that will make the fish tough. This dish may be garnished with minced fresh coriander leaves (cilantro).
650 g (1½ lb) fish steaks or fillets
3 tablespoons oil
3–4 cloves garlic, minced
1½ to 2 tablespoons black bean paste
6 spring onions, cut into sections
1 teaspoon sugar
1 teaspoon coarsely ground black pepper
2 sprigs fresh coriander leaves (cilantro), minced, as garnish (optional)
Marinade
2 tablespoons rice wine
1 teaspoon sesame oil
3 tablespoons fresh ginger, minced
1 Cut the fish into bite-sized chunks. If using steaks, remove bones. Place fish in a mixing bowl.
2 Mix the Marinade ingredients, pour over fish, and turn to coat the fish evenly. Cover and set aside to marinate for about 30 minutes.
3 Heat the oil in a wok over high heat, and add the marinated fish and garlic. Stir-fry for 1 to 2 minutes, until fish changes color. Add the black bean paste and continue to cook for another 1 to 2 minutes.
4 Add the spring onions, sugar, and coarsely ground black pepper, stirring for 1 more minute to blend the flavors. Transfer to a serving dish.
Serves 4
Preparation time: 30 mins
Cooking time: 5 mins