-
1
Pour about 1/8 inch of oil into a wide, deep skillet, preferably nonstick.
-
2
Place over medium-high heat.
-
3
Soak the beans in the wine.
-
4
Mix the flour with enough water to make a paste the consistency of sour cream.
-
5
Season the fish with salt and pepper.
-
6
When the oil is hotit will shimmer, and a pinch of flour tossed into it will sizzlecoat the fillets with the batter and brown them quickly, about 2 minutes per side.You may have to work in batches; do not crowd the fish.
-
7
As you finish browning, transfer it to a plate.
-
8
Turn off the heat and let the pan cool down a bit, then discard the oil and wipe out the pan.
-
9
Put 2 tablespoons oil in the pan and turn the heat to high.
-
10
A minute later, add the ginger, garlic, and scallions and cook, stirring, for about 30 seconds.
-
11
Add the onion and cook, stirring occasionally, for about 2 minutes, just until it begins to soften.
-
12
Turn the heat to medium and add the tomatoes and the black beans and their liquid.
-
13
Cook, stirring occasionally, for about 5 minutes, just until the tomatoes begin to break up.
-
14
Return the fish to the pan (now its okay to crowd) and continue to cook until it is done, about 5 minutes more (a thin-bladed knife inserted into the center will meet little resistance).
-
15
Taste and add soy sauce if the dish is not salty enough; serve the fillets with the sauce over rice.
