Ingredients

The following ingredients have 4 Servings
  • 4 large Basa/Swai fish fillets (towel dried.)
  • 1 TB cornstarch
  • Olive or canola oil for cooking
  • 2 brown or yellow onions (roughly chopped)
  • 1 large green bell pepper (seeded and roughly chopped)
  • 1 large red bell pepper (seeded and roughly chopped)
  • 3 cloves fresh garlic (chopped)
  • 2-3 dried red chilis (optional)
  • 4 TB prepared Chinese black bean sauce
  • 1 tsp dried ginger powder (or minced fresh ginger)
  • 2 tsp garlic powder
  • 3 TB rice cooking wine
  • 1 tsp Asian toasted sesame oil
  • 2 TB white sugar

Instruction

  • Make Sauce: In a bowl, combine all sauce ingredients and whisk together until well incorporated. Set sauce mixture aside.
  • Slice: Cut fish fillets into bite size pieces. Toss well with 1 TB cornstarch. Set aside.
  • Cook Veggies: In a large wok or pan, add 2 TB oil on medium heat. When oil is hot, add onions, bell peppers, garlic, and optional dried chilis. Stir to combine. Add 5 TB of the sauce mixture. Stir and cook until veggies are just tender. Transfer to a bowl and set aside.
  • Cook Fish: In same wok/pan, add 3 TB oil and heat on medium until oil is hot. Add fish and stir. Add remaining sauce mixture. Cook and stir just until fish turns opaque. Do not overcook.
  • Toss and Serve: Add the cooked veggies back into the wok/pan with the fish. Cook and stir until heated through. Serve with rice.