[Ingredients]
450g fresh firm white fish fillet
2tsp salt
3tbsp groundnut oil
1 1/2tbsp coarsely chopped black bean
1tbsp finely chopped garlic
2tsp finely chopped fresh root ginger
3tbsp finely chopped spring onion
1tbsp light soy sauce
1tsp dark soy sauce
1tbsp shaoxing jiu (shaoxing rice wine)/dry sherry
1tsp sugar
1tbsp water
2tsp sesame oil
3tbsp finely shredded spring onion
[Steps]
Cut fish into pieces and sprinkle salt evenly over them. Let stand for 20mins.
Heat a wok over high heat until hot. Add oil and when it is very hot and slightly smoking, turn heat down to medium and add fish in.
Stir fry for 2mins or until brown on both sides. Drain fish on kitchen towels.
Reheat wok. Add in black beans, garlic, ginger and spring onion, stir fry 30secs. Add both soy sauce, wine, sugar and water. Bring to simmer.
Return fish to wok and cook it in the sauce for 1min.
Add sesame oil and stir well.
Arrange fish on a serving plate and serve garnished with spring onion.