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Pan Fried Fish In Hot Black Bean Sauce

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Rating 4.5/5.0
 
Occasion: Any   Total servings: 2
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 25 min
How to serve: Hot    

Pan Fried Fish In Hot Black Bean Sauce recipe by Nazia Nazar at PakiRecipes.com.
Fried Fish Fillets cooked in a medley of sauces.


Ingredients
500-600 gms Fish fillets (pomfret, 4)
SaltClick to find more about Salt to taste
2 tbsps Malt vinegarClick to find more about vinegar
2 tbsps Dark soy sauce
5 tbsps CornClick to find more about Corn starch
2 tbsps + to deep fryOil
2 Spring onionClick to find more about onion (finely sliced)
1 inch piece GingerClick to find more about Ginger (chopped
2 tbsps Oyster sauce
2 tbsps Hot black bean sauce
1 tsp Pepper corns (crushed)
3-4 Green chilliClick to find more about Green chilli (sliced)
1 tsp Sugar
1 cup Fish or chickenClick to find more about chicken stock
1/2 bunch Fresh coriander leavesClick to find more about coriander leaves (finely chopped)


Preparation
Mix saltClick to find more about salt, one tablespoon of malt vinegarClick to find more about vinegar, one tablespoon of dark soy sauce and three tablespoons of cornstarch and apply this on to the pomfret fillets evenly.
Heat sufficient oil in a wok and deep fry the fillets for about a minute or till well done. Drain.
Heat two tablespoons of oil in another wok.
Add spring onionClick to find more about onion, chopped gingerClick to find more about ginger, remaining dark soy sauce, oyster sauce, hot black bean sauce and mix.
Add crushed peppercorns, sliced green chillies, sugar and fish or chickenClick to find more about chicken stock.
Add the remaining cornstarch dissolved in quarter cup of water, remaining malt vinegarClick to find more about vinegar and mix.
Add the fried fish to this sauce and mix gently. Take off the heat.
Garnish with spring onionClick to find more about onion greens cut into long pieces and serve hot.



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