Chinese Deep-Fried Fish with Spicy Black Bean Sauce Recipe

Name: Chinese Deep-Fried Fish with Spicy Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 to 3 pound) whole red snapper, cleaned and scaled; 1 cup rice flour; Kosher salt and freshly ground black pepper; Peanut oil, for frying; 4 scallions, sliced thin; 1 (1-inch) piece ginger, peeled and chopped; 2 cloves garlic, sliced thin; 1 serrano chile, sliced thin; 1/2 cup fermented black beans*; 2 cups low-sodium chicken stock; 2 tablespoons cornstarch; 2 tablespoons water; Cilantro leaves, for garnish; *Can be found at Asian markets and gourmet shops.

Servings: persons

1 (2 to 3 pound) whole red snapper, cleaned and scaled
1 cup rice flour
Kosher salt and freshly ground black pepper
Peanut oil, for frying
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and chopped
2 cloves garlic, sliced thin
1 serrano chile, sliced thin
1/2 cup fermented black beans*
2 cups low-sodium chicken stock
2 tablespoons cornstarch
2 tablespoons water
Cilantro leaves, for garnish
*Can be found at Asian markets and gourmet shops.

1
Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks.
2
Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess.
3
In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes.
4
Remove the fish pieces and drain them on paper towels; place them onto a platter.
5
Carefully drain all but 3 tablespoons of oil from the wok.
6
Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes.
7
Add the black beans and fry for another minute.
8
Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes.
9
In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps.
10
Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes.
11
Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (2 to 3 pound) whole red snapper, cleaned and scaled, 1 cup rice flour, Kosher salt and freshly ground black pepper, Peanut oil, for frying, and more.

Yes, Chinese Deep-Fried Fish with Spicy Black Bean Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Deep-Fried Fish with Spicy Black Bean Sauce

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