Fish with Vegetables in Black Bean Sauce

This dish is a flavorful and healthy stir-fry featuring tender fish cooked in a savory black bean sauce with crisp vegetables.  

Ingredients:

 For the Fish:

     4 large fish fillets (basa, swai, cod, etc.)  – patted dry with paper towels

     1 tablespoon cornstarch

     Olive or canola oil for cooking

 For the Vegetables:

     2 brown or yellow onions, roughly chopped

     1 large green bell pepper, seeded and roughly chopped

     1 large red bell pepper, seeded and roughly chopped

     3 cloves garlic, chopped

     2-3 dried red chilies (optional)

 For the Black Bean Sauce:

     1 (15 oz) can fermented black beans, rinsed and drained

     1/2 cup chicken broth

     2 tablespoons soy sauce

     1 tablespoon brown sugar

     1 tablespoon rice vinegar

     1 teaspoon cornstarch

     1/2 teaspoon grated ginger

     1/4 teaspoon ground white pepper

 For Serving:

     Cooked rice

     Chopped fresh cilantro (optional)

Production Steps:

1. Prepare the Fish:  Cut the fish fillets into bite-sized pieces. In a bowl, toss the fish with cornstarch to coat evenly. Set aside.

2. Make the Black Bean Sauce:  In a blender or food processor, combine the rinsed black beans, chicken broth, soy sauce, brown sugar, rice vinegar, cornstarch, ginger, and white pepper. Blend until smooth. Set aside.

3. Cook the Vegetables: Heat 2 tablespoons of oil in a large wok or pan over medium heat. Add the onions, bell peppers, and garlic. Stir-fry for 5-7 minutes, or until the vegetables are softened but still crisp. If using dried red chilies, add them with the garlic and cook for 30 seconds before adding the other vegetables.

4. Cook the Fish:  Add another 3 tablespoons of oil to the pan and increase the heat to medium-high. Carefully add the fish pieces and cook for 2-3 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan and cook the fish in batches if necessary.

5. Combine and Finish:  Pour the black bean sauce into the pan with the vegetables. Bring to a simmer and cook for 1-2 minutes, or until the sauce thickens slightly. Add the cooked fish back to the pan and toss gently to coat in the sauce.

6. Serve:  Spoon the fish and vegetables in black bean sauce over cooked rice. Garnish with chopped fresh cilantro (optional) and serve immediately.

Tips:

 You can substitute other types of white fish fillets for the basa or swai.

 If you don’t have fermented black beans, you can use regular black beans and mash them slightly before adding them to the sauce.

 Adjust the amount of dried red chilies according to your spice preference.

 For a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce while it simmers.

 Feel free to add other vegetables of your choice, such as broccoli, snow peas, or baby corn.