Fish and Pak Choy in Black Bean Sauce

Fish and Pak Choy in Black Bean Sauce

I barely know dishes that are made from fish as most of the fish dishes in Philippines are fried and I had limited exposure to fish dishes such as this one.  So since then when we dine out the first thing that I will look for would either be a seafood or fish dish so I could learn from what I eat.

This recipe is one of my favourite fish dishes (yeah I have a lot of favourites), I tried it before in Malaysia in a Chinese restaurant (Fish in Tofu in Black Bean Sauce) and I enjoyed it but I will add some more ingredients as to me it feels that there is something missing, I am looking for additional texture and taste so in this version I will add vegetables such as bok choy to add a different dimension to the food.

A very tasteful dish yet very nutritious, good for the health conscious!


500g fish fillet, cut into medium sized cubes (any fleshy fish would do)
12 pcs small blocks fried tofu
1 packet baby bok choy
2 tbsp salted black beans
2 tbsp black bean sauce
1 tbsp soy sauce
1 cup water
1/4 cup flour
1/4 cup corn-starch
1/2 tsp sugar
4 cloves garlic, minced
1 thumb sized ginger, minced
1 shallot
fish sauce
freshly ground black pepper
peanut oil


1. In a plate mix together flour and corn-starch then dredge the fish in this mixture.
2. Heat up oil in a wok and shallow fry fish quickly on each side until it becomes golden brown, it will take around 2 to 3 minutes on each side.
3. In the same wok where fish is fried sauté garlic, shallot and ginger.
4. Add bok choy and quickly stir fry.  Then add fish and tofu.
5. Add water, black bean sauce, soy sauce, sugar and black beans bring to a boil, turn meat once and simmer for 5 minutes until the sauce becomes thick.
6. Flavour with fish sauce and season with freshly ground black pepper.

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12 thoughts on “Fish and Pak Choy in Black Bean Sauce

  1. I don’t think there would ever be a reason to eat out at our house if I could make half the things you post here Raymund. This looks fabulous…I wish I could have a little (actually big) taste right now. BTW…I haven’t been blogging much lately so if you haven’t seen me around here…please don’t take it personally. I am in a whirlwind of college touring and researching with my son.

  2. Raymond, perfect timing. I am have fish from the wet market and all of your supplies and this dish is going to be a family favorite. However, I am going to make it with Spicy black bean sauce as you know how my boys like things with a spice.

  3. Interesting recipe I most certainly intend to try! Reading it first I thought it would be a little too salty for my taste with three elements leaning that way: but the fish and tofu naturally need the seasoning :) !

  4. Yay… I love black bean sauce! I have to say I’ve never used fish for this kind of recipe! I think I’m missing out. My kids love fish and I love this flavor – win win situation! Looks so good! I love the tofu sucking all the sauce. Arrh nice!

  5. Black bean sauce sauce is great – especially when you spike it with lots of garlic and ginger like you have here. I like that the fish is coated first to get a texture difference.

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