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1
Gently cut 2 X's through the skin of each fillet without cutting the meat, to keep them from curling.
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2
Set aside.
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3
Soak noodles in warm water for 1 minute, drain and toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil, or more to taste.
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4
The flavor should be noticeable but not overpowering.
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5
Set aside.
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6
Combine the black beans with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
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7
In a wok heat 1 tablespoon of peanut oil until smoking.
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8
Add the bean sprouts, bell peppers, mushrooms, green onions and ginger.
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9
Stir-fry for 1 minute.
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10
Add the bean-sauce mixture and stir-fry 1 minute.
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11
Add 1 cup chicken broth and stir-fry 1 minute more.
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12
Mix the cornstarch or arrowroot with a bit of water until smooth and add to the sauce.
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13
Heat to boiling, stirring gently, until the sauce is clear and thickened.
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14
If too thick, thin with more chicken stock.
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15
Set aside and keep warm.
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16
In a nonstick 10-inch skillet heat 1 tablespoon peanut oil until almost smoking, add the noodles and flatten into a pancake.
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17
Fry gently until crisp, turn over, adding more oil if needed, and brown other side.
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18
Place on a platter and keep warm.
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19
Heat the remaining 1 tablespoon peanut oil in a nonstick 10-inch skillet over medium-high heat until it shimmers.
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20
Add the bass fillets, skin side down, and move the fillets gently to prevent sticking.
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21
Reduce heat to medium and cook until the skin is crisp, about 2 minutes.
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22
Turn over and cook until a sharp knife meets almost no resistance, 1 to 2 minutes, and fish is browned slightly.
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23
Do not overcook!
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24
To serve: Spoon the sauce over the noodles and top with the fillets.
