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Stir-fried Fish with Black Bean Sauce

Fish and Seafood

Stir-fried Fish with Black Bean Sauce
1 pound fresh firm white fish filets such as cod, halibut, or sea bass
1 teaspoon coarse salt
3 Tablespoons peanut oil
1 and 1/2 Tablespoons coarsely chopped fermented black beans
1 and 1/2 Tablespoons minced garlic
2 teaspoons finely chopped fresh ginger
6 Tablespoons finely chopped scallions, divided in two parts
1 Tablespoon thin soy sauce
1 teaspoon dark soy sauce
1 Tablespoon Shaoxing rice wine or dry sherry
1 teaspoon sugar
2 teaspoons sesame oil
1.Cut the fish into one-inch strips, sprinkle with salt, and let it rest for twenty minutes.
2. Heat wok or fry pan, add oil and when is smokes reduce heat and add the fish strips. Gently stir-fry for two minutes until browned on both sides; then remove them to paper towels. Drain all but half of the oil and discard it.
3. Reheat the wok, add the black beans, garlic, ginger, and half the scallions. Stir-fry half a minute before adding both soy sauces, rice wine, sugar, and one tablespoon water. Reduce the heat to a simmer, return fish to the wok or fry pan and cook for one more minute; then add sesame oil and stir gently. Remove all to a pre-heated platter, garnish with the rest of the scallions, and serve.

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