Fish Fillets with Bittergourd in Black Bean Sauce 黑豆豉苦瓜鱼
Recipe type: Main
Cuisine: Chinese
  • 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
  1. 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.
  2. With remaining 1 tbsp of cooking oil in the wok, add in the minced garlic, ginger, dried chillies and chilli padi. Saute till fragrant.
  3. Add in the bittergourd and stir fried till they are softened.
  4. Add in the fish, followed by the black bean paste and sugar.
  5. Lastly, add in the stock or water and stir gently to mix well. Add in shaoxing wine and off the flame.
  6. Serve hot with congee or rice.
1) The purpose of rubbing the bittergourd with some salt is to reduce the bitterness of it.
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.
Recipe by Eat What Tonight at