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
freshly ground black pepper
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.