Had been feeling horrid with a stomach flu for the past week and is still feeling unwell at the moment. It’s been many years since I suffer from a stomach flu already and I guess it’s the only kind of illness that could really get me down. And once I get it, it will take at least 2 weeks or more before I get a full recovery, respite all the medication taken. Sigh. So you can imagine much of my last mid week break and weekends were all spent on nursing it.
Though I could not resist but sneak out to get a breather and stolen some bites of junk food here and there, but still the sleepless nights from the coughing is still quite unbearable. So all I could do was to catch a glimpse of all the food pictures taken and start drooling on them, especially this most recent one – Fish Fillet with Bittergourd in Black Bean Sauce. Though I am never a fan of bittergourd, but ever since we knew that Dad suffer from cancer, bittergourd became something that’s found very commonly in the household. Perhaps you may ask why is this so ? Because cancer cells actually feeds on sugar and consuming bittergourd can help to moderate the sugar levels in the body system. Ever since we knew of this fact, bittergourd became a common sight in the fridge.
And I find that this dish goes particularly well with congee, the Teochew mui that kind. The congee helps to diffuse the saltiness from the black beans and bitterness from the bittergourd. So when they are enjoyed together, the savouriness and bitterness gets moderated to the right hue and makes a perfect one dish meal anytime as desired.
I used fresh Toman fish fillets from PurelyFresh online and they even assisted to slice the fish upon request, at no additional charge.
Hopefully the daunting stomach flu will go away sooner and I could be fit as fiddle once again to storm my kitchen. In the meantime, enjoy this dish !! :)
- ½ bittergourd, sliced (rub the bittergourd with some salt and set aside for 30 mins before rinsing the salt away)
- 1 tbsp cooking oil + more for blanching the fish
- 1 tbsp minced garlic
- 5 slices ginger
- 5 dried chillies (soak in some water till softened, de-seed and sliced)
- 1 chili padi, diced
- 50ml stock / water
- 2 tbsp black bean paste
- 1 tbsp sugar
- 1 tbsp shaoxing wine
- Heat up some cooking oil till hot and blanch the fish fillets in the hot oil. Once the fish turns white, quickly drain and set aside.
- With remaining 1 tbsp of cooking oil in the wok, add in the minced garlic, ginger, dried chillies and chilli padi. Saute till fragrant.
- Add in the bittergourd and stir fried till they are softened.
- Add in the fish, followed by the black bean paste and sugar.
- Lastly, add in the stock or water and stir gently to mix well. Add in shaoxing wine and off the flame.
- Serve hot with congee or rice.
2) Blanching the fish in hot oil prior to cooking gives the fish a better texture and prevents it from breaking up when stir frying thereafter.