Skip to main content
logo
Food Advertising by

Braised Fish Fillet with Black Beans 豆豉焖鱼


This is quite a common dish in households and my mum used to whip this up whenever we had plain white porridge for lunch.   I'm not so keen on the fish, but will make a beeline for the  beancurd sticks and puffs instead!









Recipe for Braised Fish Fillet with Black Beans   豆豉焖鱼


    Ingredients


  • 2 pieces of fish fillet about 125 gm each, seasoned with some salt
  • 6 beancurd puffs cut into half
  • 50 gm beancurd sticks, soaked and cut into 2 inch lengths
  • 4 pips of garlic, chopped
  • 1 small piece of ginger, chopped
  • 1 Tbsp black bean 
  • 1 tsp sugar or to taste
  • 1 tsp cornflour + 2 tsp water to thicken
  • 2.1/2 cups water
  • 1/4 tsp dark soya sauce
  • 1 Tbsp oil for frying

Method

  1. Heat up some oil in a wok, fry the chopped garlic and ginger till fragrant, toss in the black beans, stir-fry.
  2. Add in water, let it simmer, add in the beancurd sticks and puffs, continue to simmer.
  3. Add in the fish fillet, simmer till cooked.   Fine tune to taste and add in the cornflour thickening.
  4. Dish out and serve.
  5. Sprinkle on some chilli slices and spring onions if desired.




Comments

  1. These are the kind of food I really love seeing on my makan table :D

    ReplyDelete
  2. Oh yes, I know this is delicious as occasionally I cook this (used boneless fish fillet ) to go with porridge. Yummy!

    ReplyDelete
    Replies
    1. I see. Cooking this with fish fillet is also delicious.

      Delete
  3. A homey and very appetizing dish, Cheah.

    ReplyDelete
  4. Like this savoury steamed fish with extra rice :))

    ReplyDelete
  5. Such a homey dish! Much that I love black bean in my dishes unfortunately my hb doesn't like it.... but I will bookmark this so whenever he go outstation I will cook this to enjoy myself....have a wonderful weekend Cheah!!

    ReplyDelete
    Replies
    1. Yes, you can have it all to yourself, then. You enjoy your weekend too!

      Delete
  6. Hi Cheah,
    This is my kind of dish. My kids live this too.
    Yum!
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Fried 'Nian Gao' ~ Sticky rice cake ~ CNY 2010

'Nian Gao' in Mandarin or 'Nin Ko' in Cantonese is a must-have item during CNY.  This sticky glutinous rice cake is symbolic as it carries a homonym that sounds like 'year~high/tall'.  For business people eating this will link them to prosperity and wealth and working people will look forward to career advancement, promotion. Slice them up when they're still soft, keep them in containers and they can be stored in the fridge for months. I normally steam and dip them in freshly grated young coconut mixed with some salt or just fry with beaten egg.  But this time around, I've decided to be a bit more 'challenging' and try out Elin's recipe.  Thanks, Elin of  Elinluv's Tidbits Corner   for sharing!

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****