I think I grew up on almost 99% of Chinese food in entirety as my old folks are the typical Asian family kinda. Perhaps that’s why I have quite a penchant for such foods as well and it is only when I started to work, I am being exposed to a greater variety of other cuisines. But nevertheless, I still enjoyed Chinese foods as my all time favourite home cooked dishes anytime. I can never get tired of them as there can just be as much variety and choices in Chinese cooking.
If you were to just look at our local chap chai peng (mixed vegetables) or zhi char stalls, the numerous choices displayed is liked almost limitless. Even if you are going to have the same kind of foods everyday for a few months, but the extensive menu will still allow you to get a different choice on every setting. And having said that, today I am sharing a Braised Fish in Spicy Black Bean Sauce which is a very homely food that I really enjoyed !!
Black bean or soya bean paste is a common sight in the family cooking as the parents will usually prepare fish that’s steamed in bean paste and it is as good as it can get. And with that, everyone just need some plain rice to go along and together with some greens, that will easily make one contented comfort meal.
Hence today, I decide to rejuvenate this recipe with a slight twist. I pan-fried the fish slightly before cooking them in the black beans and adding a touch of spicy bean paste for that extra kick. So you can get a tad of grilled, braised, savoury and spiciness in this comfort dish. It may sounds a lot to that, but it’s really quite an effortless dish. 简易的家常小煮就是我的座右铭 !
Enjoy !! And do get your fresh mackerel fish and groceries from PurelyFresh online to serve up this comforting home-cooked dish !!
- 300g mackerel fish, sliced into 2 pieces
- 1 tbsp shredded ginger
- 2 whole garlics, crushed
- 1 pc red chili, sliced
- 2 tbsp cooking oil (for pan frying fish)
- 200ml water
- 1 tbsp spicy bean sauce
- 1 tbsp black beans
- 1 tsp light soya sauce
- 1 tsp sugar
- dash of salt
- some diced spring onion (for garnishing)
- Soak the black beans in some water very briefly, around 1 minute to remove some of the saltiness. You can soak it slightly longer if you prefer even less salty. Drain well thereafter.
- Rinse and pat dry the fish. Apply dash of salt all over it. This can prevent the fish from breaking up during cooking. Heat up the cooking oil in a frying pan and pan fried the fish on both sides until slightly brown (Be sure to use a non stick pan.) Remove the fish and drain well on paper towel.
- Continue with the same pan, stir fried the garlics, shredded ginger and sliced chilli until fragrant.
- Add the spicy bean paste, black beans, light soya sauce, sugar and water and bring it to a boil.
- Add the pan fried fish and allowed the fish to simmer in the sauce for approximately 5 minutes.
- Dish and serve. Garnish with some spring onion as desired.