Vegetables In Fermented Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce



This  particular fish, Corvina Sea Bass, is,  according to the seller, legally caught fish, in contrast to Chilean Sea Bass (Patagonian Tooth Fish).
I have enjoyed Chilean Sea Bass many times while I was living in Argentina in the 90’s, when the fish was still abundant and cheap. Unfortunately, due to overfishing, the fish is now rare and endangered and should only be bought from sources which can proof that their fish was legally harvested .
When properly cooked, sea bass is wonderfully moist and flaky, which lends itself to a variety of cooking methods and recipes.
Following  is one of my all time favorites 🙂


Bon Appetit !   Life is Good !


Click here for Chinese Steamed Rice (Fan)   recipe

Stir Fried Sea Bass In Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce



Preparation :

cut sea bass into large cubes, marinade with five spice powder, kosher salt and cayenne pepper, dust with rice flour, mix well

cut sea bass into large cubes, marinade with five spice powder, kosher salt and cayenne pepper, dust with rice flour, mix well

saute whole chilies for a second or two, remove, reserve

saute whole chilies for a second or two in sesame oil to flavor, remove chilies, reserve

saute onions until translucent, add peppers and scallions, saute for two minutes, add garlic paste and grated ginger, saute until fragrant, remove, reserve

saute onions until translucent

add peppers and scallions, saute for two minutes, add garlic paste and grated ginger, saute until fragrant, remove, reserve

add peppers and scallions, saute for two minutes, add garlic paste and grated ginger, saute until fragrant, remove, reserve

reserved sauted onions, peppers, scallions and chilies

reserved sauted onions, peppers, scallions and chilies

saute sea bass in peanut oil until golden, remove from wok, reserve

saute sea bass in peanut oil until golden, remove from wok, reserve

add soy sauce, black bean sauce, chili sauce and rice wine to wok, simmer for one minute

add soy sauce, black bean sauce, chili sauce, sesame oil and rice wine to wok, simmer for one minute

return fish to wok, simmer until fish is almost cooked through, about one minute

return fish to wok, simmer until fish is almost cooked through, about one minute

remove from heat, return vegetables to sauce, mix well, check/adjust seasoning seasoning

remove from heat, return vegetables to sauce, mix well, check/adjust seasoning

Stir Fried Sea Bass In Black Bean Sauce With Fan

Stir Fried Sea Bass In Black Bean Sauce With Fan

Stir Fried Sea Bass In Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce

Stir Fried Sea Bass In Black Bean Sauce

Fan & Black Sesame Seeds

Fan & Black Sesame Seeds



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Vegetables In Fermented Black Bean Sauce

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By  now my readers will have discovered that I am not exactly a vegetarian.
I love my meat and seafood and can’t imagine how one can miss this exciting
part of our culinary world.
However, once in a while, I have a sudden urge for rice and  vegetables.
The first thing that usually comes to my mind during such a rare moment is
soup or  fried rice  of some sort. What usually makes me especially look forward
to a vegetable dish is the inclusion of  fermented bean paste.
It gives the food such a special flavor that it is, in my opinion at least, the one
seasoning which can bring a vegetable dish to a whole other level of goodness  🙂

Here is what I have concocted for dinner today :
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Ingredients :

Asparagus,  blanched
Snow peas,  blanched
Mushroom, sliced thick
Grape tomatoes,  whole
Onion,  sliced
Scotch bonnet, thinly sliced –
(  Careful !!!  Extremely spicy ! Omit if you can’t stand the heat )
Mini Peppers,  thinly sliced
Scallion,  thinly sliced
Ginger,  grated
Garlic,  paste
Bean paste,
Oyster sauce,
Soy sauce,
Kosher Salt,
Vegetable stock,
Corn starch,  slurry
Peanut oil,

Method :

Saute onion, garlic and ginger until fragrant,
deglaze with stock, add seasoning, add slurry.
Simmer for one minute, add all vegetables and heat through.
To serve, sprinkle with sesame seeds and scallion.

Bon Appetit ! Life is Good !
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