Stir fried fish-fillet with black bean sauce

Despite being half Chinese, there are not many Chinese dishes I can cook...I try to look for simple yet tasty dishes for obvious reasons of course. One of my favourite blog is Rasa Malaysia. Here, you can find Malaysian Chinese recipes which take me back to my younger days.

For CNY, a fish dish is a must. So I decided to recreate this one from Rasa Malaysia.

Ingredients:

4 pcs frozen Basa fillets cut into 2 inches
2 tbsp Lee Kam Kee black bean sauce (with garlic)
1/2 onion, halved and quartered
1/2 green capsicum, cut into similar sizes as the onions
1 stalk spring onion, cut into 2 inches ling
5 slices ginger, cut into matchstick size
1/8 tsp fish sauce
1/2 tsp sugar
1/8 tsp sesame oil
1/4 tbsp corn starch mixed with 3 tbsp water
1/2 tbsp olive oil

Method:

1. Heat a wok and add the olive oil, followed by the ginger, onions, capsicum and stir fry until fragrant.
2. Add fish and stir quickly. Allow to cook for 1 to 2 minutes.
3. Add black bean sauce, fish sauce, sugar and sesame oil. Stir and allow fish to cook.
4. Add corn starch mix to allow sauce to thicken.
5. Finally, add spring onion, dish up and serve hot.

Note: For a vegetarian version, simply replace fish with vegetarian fish pieces and omit fish sauce. Add dried chillies for some more 'oommpphh'