Kitchen Deelite

Fish with Blackbean Garlic Sauce

The dinner I cooked the other night. It’s not my first though, but first time I use a Tilapia fish. Usually we have the fillet but last weekend, the husband bought 2 big tilapia and asked me to cook this particular recipe that I have done before. So I cooked it for our dinner and he said, the taste just right!

I got the recipe from my old old food magazine but it has a creamy sauce due to the mayonnaise and evaporated milk included on the ingredients. I have tried that the first time I cooked this meal, but we just don’t like the combination (nakaka umay, hehe) …

So I made a change on the recipe, I removed the two ingredients and served the sauce on top of fish and not as a side sauce only. Here’s the process I did:

You will need:
Fish (tilapia or tilapia fillet is recommended)
1/4 c flour
1 slice ginger, minced
1 clove garlic,minced

For the sauce:
1/4 c soup stock
2 tbsp soy sauce
1 tbsp Black bean garlic sauce ( I use the Lee Kum Kee)
1 tbsp sesame oil
2 tsp minced garlic

Here’s how:
Make sauce by combining the soup stock, soy sauce, black bean garlic sauce, sesame oil and garlic in a bowl. Pour one-fourth of the mixture over fish to marinate fish at least 10 minutes. Set aside leftover sauce mixture.

Dredge fish in flour. Heat cooking oil in a hot frying pan then pan-fry the fish. Transfer to a serving plate and keep warm.

To prepare the sauce: heat 1tbsp oil in a hot pan over medium heat; Add ginger and garlic; stir-fry until fragrant. Add the leftover sauce mixture to the pan and bring mixture to a boil.

Pour sauce on top of the fish. Serve immediately.

Try it!