|
700 g
4
2
teaspoons
3
tablespoons
1
tablespoon
1
tablespoon
225 g
2
tablespoons
4
2
tablespoons |
firm white
fish fillets, such as cod or monkfish, skinned and cut into 2.5 cm cubes
large
cloves garlic, roughly chopped
light soy
sauce
sweet
sherry
corn flour
sunflower
oil
shallots,
sliced
fermented
black beans
spring
onions, cut into 2.5 cm pieces
dark soy
sauce |
Method :
- In a bowl, mix together cubed fish, garlic, light soy sauce,
sherry and corn flour.
- Cover and chill for 30 minutes.
- Heat oil in a wok and stir fry fish mixture and shallots for 3
minutes or until fish is lightly colored.
- Remove with a slotted spoon, drain on absorbent kitchen paper
and set aside.
- Add black beans, spring onions and dark soy sauce to wok and
stir fry for 2-3 minutes over high heat or until thick and syrupy.
- Replace fish mixture and cook for 2 minutes, stirring gently.
- Serve immediately with noodles and salad.
Serves 4
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