Village Style Braised Fish with Fermented Black Beans 乡村黑豆豉焖鱼
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 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

For the Braising Sauce (combine all except for salt):
  • 2 tsp oyster sauce
  • 1 tsp sugar
  • 1 tsp dark soya sauce
  • dash of pepper
  • 300ml water
  • dash of salt

For Garnishing:
  • 1 sprig spring onion, sliced
  • 1 red chilli, sliced
  1. 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.
  2. Heat up some cooking oil till very hot and deep fried the fish till golden brown and crispy.
  3. 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!).
  4. Add the braising sauce and allow it to simmer till it boils. Add dash of salt to taste and adjust accordingly.
  5. Add in the deep fried fish from Step 2. Simmer the fish on both sides for 5 minutes each over low heat.
  6. 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.
Recipe by Eat What Tonight at