Super Yummy! Fried Fish & Bitter Gourd in Bean Sauce 苦瓜焖鱼 Chinese Stir Fry Recipe (Bitter Melon)

fermented black beans

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami flavor, while soy sauce is more accessible.

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option, while canned fish is budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

bitter gourd

🥗Healthier: zucchini

💰Cheaper: green bell pepper

Zucchini can mimic texture, while bell pepper is more affordable.

Heat up a wok over medium heat until hot enough, checking with a bamboo skewer for bubbles.

Slice 300 grams of bitter gourd into shapes and place them in the wok to soften for a couple of minutes before removing them from the heat.

Heat the oil again in the wok for frying the fish.

Use 700 grams of black pomfret fish, ensuring to fry skin side down first to prevent sticking, and fry in batches without overcrowding the pan.

Fry the fish until browned, then remove from the oil and set aside, leaving about 1 tablespoon of oil in the wok.

Add 1 whole sliced red onion, 20 grams of julienned ginger, and the stem of 1 stalk of green onion to the wok, sautéing until fragrant.

Add 3 cloves of chopped garlic and 3 sliced red chili to the wok, cooking over medium heat.

Pour in 2 cups of water and add 1 tablespoon of fermented bean paste, 1 tablespoon of spicy fermented bean paste, 1/2 tablespoon of fermented black bean, and 1 tablespoon of oyster sauce, mixing well.

Add 1 teaspoon of sugar to balance the taste and ensure the sauce is savory enough.

Return the fried fish to the wok, ensuring the fish pieces are soaked in the sauce, cover with a lid, and let boil for around 5-8 minutes.

After 6 minutes, check the sauce and slowly pour in more sauce to help cook the fish better.

Finish with 2 tablespoons of Chinese cooking wine and the rest of the spring onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens