STIR FRIED BLACK PEPPER FISH FILLETS

This recipe is adapted from Amy Beh’s book recipe on Stir Fried Herbal Black Pepper Fish. Since I don’t have tong kwai in powder form, I omitted this ingredient.

So this dish is more peppery and not herbally at all. A little spicy but very aromatic and tasty. Specially loves the sweetness of the big onions. A tasty dish to serve with rice.

Recipe Source – adapted from At Home With Amy Beh 3 [modified]

Ingredients

300 gm fish fillet – sliced thickly [I used frozen fish fillet]

Seasoning for fish

1 tsp ground black pepper

¼ tsp salt

1 tbsp cornflour

1. Marinate fish slices with seasoning for at least 30 minutes. Mix in 1 tsp oil before frying.

5-6 slices ginger

1 big yellow onion – peeled and cut wedges

Enough oil for deep frying

1 tbsp cooking oil and 1 tbsp sesame oil

Sauce Ingredients [combine] – I doubled this portion for more sauce

2 tbsp black pepper sauce

1 tbsp light soy sauce

1 tsp cooking wine

1 tsp sugar

1 tsp potato starch or cornflour

4 tbsp water

1. Heat enough oil in a wok or deep sauce pan. Fry fish slices in batches until brown. Dish up on serving platter.
2. Heat oil and sesame oil in a wok, fry ginger until aromatic. Pour in combined sauce ingredients and add onions [I add tomato wedges too].
3. Bring to boil for a minute or until bubbly. 
4. Pour over fried fish. Serve with steaming hot rice.
   
   
   

I'm sharing this post with Cook Your Books Event #24 [June 2015] hosted by Joyce of Kitchen Flavours

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