The FiFi Report 047

Fish with Black bean and Chilli sauce ( adulterated from Kylie Kwong)

This recipe is originally cooked with steamed Mud Crab but as if I am going to be killing a Mud crab (maybe my Accountant but not a crab). What you can do is, cook the fish as you like and then drizzle this sauce over it.
There are lots of ingredients but don’t get scared, it’s a quickie and a goodie.

For 4 You need:
1 red capsicum
3 tabs peanut oil
7 spring onion (green shallots)
a heaped tabs of sliced ginger
3 garlics crushed
3 large red chilies
1 red onion
2 tabs salted black beans
3 tabs of Shao Hsing wine
2 teasp of sugar
2 tabs oyster sauce
½ teas sesame oil
½ cup chicken stock
2 small chillies finely sliced
2 teasp of black vinegar

Yes I know it’s a long list but that’s never stopped you before.

·Slice the capsicum into fabulously stylish little strips
·Slice up ginger, shallots, garlics, onions into not too small bits (too small and they burn in the wok)
·Slice the large chilles just in half
·Rinse those black beans but don’t blow dry them.
·Pop on the fish to be steamed or fried or something. The fish should be just about ready to eat before you stirfry. Nothing worse than over cooked, limp, tragic stir fry. Limp never did anything for anyone
·Bring out the moisturizing peanut oil and heat it in a wok.
·Stir fry the ginger, shallots, garlics, onions, black beans, large red chillie and capsicum
·Pour in the Shao Hsing wine
·Pour a wine or two for yourself
·Actually that should have been done before anything. Sorry.
·Stir in sugar and oyster sauce, sesame oil, stock and sliced little chillies and stir fry for about 3 minutes.
·Add vinegar and remove from the heat or else limp !
·To serve: pour this deliciously chic little joy of joys over the fish
·And add some sliced Spring onions for a bit of snazzy accessorizing
·Hear the crowd swoon over yet another too, too divine dinner