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Fish Cheeks, Pan-fried with Black Beans

Fish and Seafood

Fish Cheeks, Pan-fried with Black Beans
1 pound fish cheeks, each one cut in half
1 cup bread crumbs
salt and pepper, to taste
2 Tablespoons chicken fat
4 fresh garlic, peeled and smashed
2 Tablespoons fermented black beans, crushed
2 scallions, green parts only, thinly sliced on an angle
1. Toss fish cheeks with the bread crumbs and set aside for fifteen minutes to dry somewhat.
2. Heat wok or fry pan, add the chicken fat, and when it is hot, add the garlic and stir-fry for one minute, then toss in the black beans and stir fry a half minute more, and then add the fish cheeks and stir-fry tossing them gently for three minutes.
3. Add the scallion slivers, toss once or twice, then serve.

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