Savory Fish with Black Bean Garlic Sauce

black bean sauce

🥗Healthier: miso paste

💰Cheaper: soy sauce + fermented black beans

Miso provides umami, while the combo mimics the flavor of black bean sauce.

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option, while canned tuna is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is a budget-friendly alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common pantry item.

Separate the white part from the green part of the green onions; cut the green part into pieces for garnish.

Chop 6 cloves of garlic and half a piece of ginger.

Cut half an onion into thirds and half a green bell pepper into similar sizes, removing the seeds.

Cut half a red bell pepper into similar sizes.

Slice 1 basa filet (swai) into pieces; season with a little salt, white pepper powder, and Shaoxing cooking wine; mix well.

Coat the fish with potato starch or cornstarch.

Make a slurry with half a tablespoon of potato starch and half a cup of water; mix well.

Heat a nonstick pan to high and add oil.

Pan-fry the fish pieces for 2 minutes on each side until cooked; set aside.

In the same pan, add a little salt and cook the vegetables until softened, about a few minutes; set aside.

Add more oil to the pan, then add garlic, ginger, and the white part of the green onions; turn the heat down to avoid burning.

Add 1 tablespoon of black bean sauce to the pan; stir well.

Return the fish and peppers to the pan; stir-fry together.

Add the green onions and stir-fry again.

Add the slurry to the pan and mix well; season with a little salt.

Serve over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens