This is a kind of braised fish that we had often during reunion dinners. Now don’t ask me why during reunion, perhaps that’s one kind of fish that the old folks like to prepare during such festive. Deep fried a pomfret before dunking it with some savoury braised sauce. And since I had a pomfret on hand and was quite bored of the usual way of just steaming it, it suddenly dawn on me that I can cook it this way too.
And this type of fish actually goes very well with some Teochew mui (porridge). Especially during this rainy season where everyday is just so chilling. The braised sauce is a perfect fit for the porridge and the fish itself can make a wholesome meal by itself.
Been freaking tired recently that I do not even have the time to start on the new theme for the blog which I have mentioned in a blog post earlier. The colleague was just reminding me of it the day before ! Well, I do have plenty of ideas going but just lacking of time for execution though. Please bear with me for awhile more !! I will definitely try to update more stuffs soon !! :)
In the meantime, enjoy this village style braised fish with fermented black beans and the weekend that’s coming up soon !!
- 1 pc pomfret (preferably black, but since I only have the white on hand so I used that)
- 5 thick slices old ginger
- 1 chilli, sliced
- 2 shallots, sliced
- 1 tbsp fermented black beans
- 3 garlics, sliced
- 1 tbsp corn flour (for coating)
- dash of salt
- some cooking oil
- 2 tsp oyster sauce
- 1 tsp sugar
- 1 tsp dark soya sauce
- dash of pepper
- 300ml water
- dash of salt
- 1 sprig spring onion, sliced
- 1 red chilli, sliced
Make some shallow slits on both side of the fish and rub some salt over it. Coat it evenly with the corn flour on both sides.
Heat up some cooking oil till very hot and deep fried the fish till golden brown and crispy.
Using one tbsp of cooking oil from above step, saute the ginger, shallots, chilli and garlics till aromatic. Add in the fermented black beans and mix well (Sorry, I forgot to take a picture of the one with the fermented black beans!).
Add the braising sauce and allow it to simmer till it boils. Add dash of salt to taste and adjust accordingly.
Add in the deep fried fish from Step 2. Simmer the fish on both sides for 5 minutes each over low heat.
Off the flame and place the fish on a plate and pour the sauce over the fish. Garnish with spring onion and chillies as desired.
