There’s something incredibly satisfying about stepping into your kitchen and creating a dish that not only excites your taste buds but also brings a sense of accomplishment. Recently, I decided to embark on a culinary adventure and whip up Wok Fried Fish in Black Bean Sauce. The vibrant colors of fresh vegetables mingling with the savory aroma of garlic and ginger instantly transported me to an authentic Asian street food scene.
As I stirred the sizzling fish in the wok, the delightful combination of tender white fish and the umami richness of fermented black beans truly elevated this meal. It’s a recipe that beautifully balances ease and flavor, making it a perfect choice whether it’s a cozy weeknight dinner or an impressive dish for friends. If you’re tired of bland takeout or seeking a way to spice up your homemade dinners, you’re in for a treat! Let’s dive into how to create this enticing dish that everyone will love.
Why is Wok Fried Fish in Black Bean Sauce special?
Unforgettable Flavor: The Wok Fried Fish in Black Bean Sauce bursts with an irresistible combination of garlic, ginger, and black beans, creating an explosion of taste that will impress your family and friends.
Easy to Make: With simple, readily-available ingredients, this dish can be on your table in no time, letting you enjoy home-cooked deliciousness without the hassle.
Crowd-Pleaser: Whether you’re feeding a hungry family or hosting friends, this recipe delivers satisfying flavors that will have everyone asking for seconds.
Healthy Twist: Using firm white fish and fresh vegetables, you’ll be serving up a nutritious alternative to typical fast food options.
Versatile Dish: Pair it with rice or greens for a comforting meal, or serve it as a dazzling centerpiece for your next dinner party.
Wok Fried Fish in Black Bean Sauce Ingredients
For the Fish Marinade
• Firm White Fish Fillets – 380 grams, choose a firm white fish for the best texture.
• Kosher Salt – ¼ TSP, enhances the fish’s natural flavors during marination.
• Low Sodium Light Soy Sauce – 2 TSP, adds umami without overwhelming saltiness.
• Shao Xing Rice Wine – 2 TSP, brings depth and a subtle sweetness to the dish.
• Sesame Oil – ¼ TSP, infuses a rich, nutty aroma that complements fish beautifully.
For the Coating
• Corn Starch – 2.5 TBLS, creates a crispy outer layer when fried.
• Potato Starch – 2.5 TBLS, helps achieve that delightful crunch alongside corn starch.
• Peanut Oil (or Vegetable/Canola Oil) – 3–4 cups, for frying, choose a high smoke point oil for best results.
For the Sauce
• Potato Starch – ½ TSP, thickens the sauce for a perfect cling to the fish.
• White Sugar – ½ – 1 TSP (to taste), balances flavors and enhances the dish’s sweetness.
• Kosher Salt – ¼ TSP, further seasons the dish without overpowering it.
• Black Pepper – ¼ – ½ TSP (to taste), adds a hint of warmth and complexity.
• Low Sodium Light Soy Sauce – 1 TBLS, to deepen the sauce’s savory flavor.
• Shao Xing Rice Wine – 1.5 TBLS, enriches the sauce with its unique taste.
• Dark Soy Sauce – ½ TSP, provides a beautifully rich color and flavor.
• Oyster Sauce – ½ TBLS, adds a depth of flavor that works wonders in stir-fries.
• Sesame Oil – 1 TSP, a layer of aromatics that makes the dish spectacular.
• Water – ¼ cup, to adjust sauce consistency as needed.
For the Vegetables and Garnish
• Spring Onion – 2, chopped, lends fresh crunch and color to the mix.
• Garlic Cloves – 6, thinly sliced, kick up the flavor with their aromatic magic.
• Ginger – 1.5-inch chunk, peeled and julienned, adds warmth and zest.
• Fresh Red Chilies – 1–3, thinly sliced (optional), for a pop of heat and color.
• Yellow Onion – ½ medium, sliced, brings sweet notes to the stir-fry.
• Red Bell Pepper – ½ medium, deseeded and sliced for sweetness and texture.
• Fermented Black Beans – 1.5 TBLS, rinsed and smashed, packed with umami goodness.
• Dried Red Chilies – 2–10, cut into ½-inch pieces (optional), for an extra kick if desired.
• Peanut Oil – 3 TBLS, or any neutral-flavored oil for stir-frying.
This collection of ingredients will result in a remarkable Wok Fried Fish in Black Bean Sauce that captivates from the first bite to the last!
How to Make Wok Fried Fish in Black Bean Sauce
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Marinate the fish: Start by cleaning and patting dry the fish fillets, then cut them into 1.5 to 2-inch pieces. Mix with kosher salt, low sodium light soy sauce, Shao Xing rice wine, and sesame oil, letting them marinate for 10 minutes to soak in all those delicious flavors.
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Make the sauce: In a mixing bowl, whisk together potato starch, white sugar, kosher salt, black pepper, low sodium light soy sauce, Shao Xing rice wine, dark soy sauce, oyster sauce, sesame oil, and water until the mixture is smooth and well combined.
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Prepare the fresh/dry ingredients: Chop and slice spring onion, garlic, ginger, red chilies, yellow onion, and red bell pepper. Rinse, smash the black beans, and prepare the dried red chilies. Get everything ready for a seamless cooking experience!
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Coat the fish in starch: In a large Ziploc bag, combine corn starch and potato starch. Toss each piece of marinated fish into the starch mixture, ensuring they are well-coated, and then transfer them to a plate, ready for frying.
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Fry the fish: Heat peanut oil in a small pot to 175°C/350°F. Fry the fish pieces in batches for about 2-3 minutes or until golden and crispy, draining them on a paper towel to remove excess oil.
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Stir fry aromatics: In a large wok, heat more peanut oil, then add spring onion, garlic, ginger, and fresh red chilies. Stir-fry for around 30 seconds until fragrant, allowing the ingredients to meld together beautifully.
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Add black beans and dried chilies: Incorporate the rinsed black beans and dried chilies into the mix, stir-frying for an additional 20-25 seconds to awaken their flavors.
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Add onion and bell pepper: Toss in the sliced yellow onion and red bell pepper. Stir-fry the mixture for about 10 seconds, just until the vegetables start to soften and blend in.
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Add fish and sauce: Gently stir the crispy fish back into the wok, pouring the prepared sauce over the top. Stir carefully for 30-45 seconds, ensuring the fish is well-coated with that delicious sauce.
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Serve: Transfer the dish to a plate and garnish with chopped spring onion. Serve immediately alongside your favorite rice and greens for a satisfying meal.
Optional: Drizzle a bit of extra sesame oil on top for an added touch of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Wok Fried Fish in Black Bean Sauce?
Indulging in a vibrant and delicious dish is just the beginning; let’s explore delightful pairings to elevate your meal experience.
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Steamed Jasmine Rice: This fragrant rice soaks up the rich black bean sauce beautifully, providing a comforting base to your dish.
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Garlic Broccoli: The slight crunch and garlicky aroma of this dish balance the flavors of the fish while adding a nutritious pop of green.
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Sesame Stir-Fried Bok Choy: The tender, yet crisp bok choy adds a refreshing contrast, enhancing the overall texture and providing a burst of flavor.
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Crispy Spring Rolls: These golden bites introduce a fun crunch and a playful element, perfect for starting your culinary adventure on a high note.
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Wonton Soup: A warm bowl of wonton soup complements the fish beautifully, with its soothing broth and savory wontons adding an Asian flair to your meal.
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Cucumber Salad: The crisp and refreshing crunch of a cucumber salad brightens the palate, providing balance and cooling relief to the dish’s spicy notes.
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Chilled Green Tea: This soothing drink pairs excellently with the dish, cleansing your palate between bites while enhancing the Asian spirit of the meal.
Make Ahead Options
These Wok Fried Fish in Black Bean Sauce are a perfect choice for busy home cooks looking to save time without sacrificing flavor! You can marinate the fish and prepare the sauce up to 24 hours in advance; just refrigerate them separately to maintain freshness. Additionally, you can chop the vegetables and store them in airtight containers in the fridge for up to 3 days. When you’re ready to serve, simply fry the fish until crispy, stir-fry the aromatics and vegetables, and mix everything with the sauce for a quick finish. This way, you’ll enjoy a delicious homemade meal that feels just as fresh and vibrant as if it were made on the spot!
Expert Tips for Wok Fried Fish in Black Bean Sauce
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Choose Fresh Fish: Always go for fresh firm white fish. This will ensure a tender texture and enhance the overall flavor of your Wok Fried Fish in Black Bean Sauce.
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Perfect the Marinade: Don’t rush the marinating process! Allowing the fish to soak in the soy sauce and rice wine for 10 minutes elevates its flavor and ensures it’s well-seasoned.
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Controlled Frying Temperature: Heat the oil to the right temperature (175°C/350°F) before frying. Too hot can burn the fish, while too low can make it greasy.
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Coating Consistency: Ensure each piece of fish is evenly coated in the corn and potato starch mixture for that desired crispy texture after frying.
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Fresh Ingredients Matter: Use fresh vegetables like spring onions, garlic, and ginger. They not only add vibrant colors but also bring out the rich flavors in your dish.
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Garnish Wisely: Don’t skip the garnish! Chopped spring onions make a beautiful finishing touch, enhancing both presentation and flavor of your Wok Fried Fish in Black Bean Sauce.
How to Store and Freeze Wok Fried Fish in Black Bean Sauce
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to retain crispiness.
Freezer: For longer storage, freeze the cooked dish in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop for the best texture. Add a splash of water to the pan to prevent drying out while warming.
Room Temperature: Avoid leaving the Wok Fried Fish in Black Bean Sauce out at room temperature for more than 2 hours to prevent spoilage.
Wok Fried Fish in Black Bean Sauce Variations
Feel free to tailor this dish to suit your tastes and dietary needs for a truly personalized experience.
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Gluten-Free: Substitute low sodium light soy sauce with tamari for a gluten-free option without losing flavor.
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Spicier Kick: Add a teaspoon of chili paste in the sauce for an extra layer of heat; it elevates the dish into a fiery delight.
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Vegetarian Twist: Replace fish with firm tofu, ensuring it’s pressed and drained well for the same texture and superb flavor.
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Crispier Fish: Double coat the fish by dipping it in beaten egg before dredging in the starch mix for an even crunchier layer.
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Herbaceous Notes: Stir a tablespoon of finely chopped fresh cilantro into the final dish to infuse a fresh, vibrant flavor.
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Sweet Touch: Incorporate diced pineapples or mangoes into the stir-fry for a sweet contrast to the savory black bean sauce.
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Extra Veggies: Toss in a cup of snap peas or sliced baby corn for added crunch and nutritional benefits; colors and textures will shine!
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Coconut Variation: Use coconut oil instead of peanut oil for frying to add a subtle sweetness and tropical flavor to the dish.
Wok Fried Fish in Black Bean Sauce Recipe FAQs
What type of fish is best for this recipe?
Absolutely! For the best results, I recommend using firm white fish fillets such as cod, halibut, or tilapia. These varieties hold their shape well during cooking and offer a deliciously flaky texture when fried.
How should I store leftover Wok Fried Fish in Black Bean Sauce?
To keep leftovers fresh, store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat the dish in a skillet over medium heat to help retain that wonderful crispiness.
Can I freeze Wok Fried Fish in Black Bean Sauce?
Very! For longer storage, you can freeze the cooked dish in a freezer-safe container for up to 3 months. To reheat, simply thaw the dish in the fridge overnight. When you’re ready to eat, warm it gently on the stovetop with a splash of water to keep it moist.
Why is my fish not getting crispy when frying?
Common troubleshooting! Make sure your oil is heated to 175°C/350°F before adding the fish. If the temperature is too low, the fish will absorb more oil and become greasy instead of crispy. Ensure each piece is well-coated in the starch mixture and fry in small batches to keep the temperature consistent.
Are there any dietary considerations I should be aware of?
Absolutely! This recipe contains soy sauce and oyster sauce, which may not be suitable for those with soy allergies or who follow a gluten-free diet. You can substitute gluten-free soy sauce and opt for a vegetarian oyster sauce if needed. Additionally, be cautious with the chili peppers if serving to children or those sensitive to spice.
How do I know if my fish is fresh enough to use?
When choosing your fish, look for clear, bright eyes, shiny skin, and a mild ocean smell. Fresh fish should not have a strong fishy odor or dark spots all over, which can indicate spoilage. If you’re unsure, ask your local fishmonger for the best options!
Wok Fried Fish in Black Bean Sauce: Crispy Delight Awaits
Ingredients
Equipment
Method
- Marinate the fish: Start by cleaning and patting dry the fish fillets, then cut them into 1.5 to 2-inch pieces. Mix with kosher salt, low sodium light soy sauce, Shao Xing rice wine, and sesame oil, letting them marinate for 10 minutes to soak in all those delicious flavors.
- Make the sauce: In a mixing bowl, whisk together potato starch, white sugar, kosher salt, black pepper, low sodium light soy sauce, Shao Xing rice wine, dark soy sauce, oyster sauce, sesame oil, and water until the mixture is smooth and well combined.
- Prepare the fresh/dry ingredients: Chop and slice spring onion, garlic, ginger, red chilies, yellow onion, and red bell pepper. Rinse, smash the black beans, and prepare the dried red chilies. Get everything ready for a seamless cooking experience!
- Coat the fish in starch: In a large Ziploc bag, combine corn starch and potato starch. Toss each piece of marinated fish into the starch mixture, ensuring they are well-coated, and then transfer them to a plate, ready for frying.
- Fry the fish: Heat peanut oil in a small pot to 175°C/350°F. Fry the fish pieces in batches for about 2-3 minutes or until golden and crispy, draining them on a paper towel to remove excess oil.
- Stir fry aromatics: In a large wok, heat more peanut oil, then add spring onion, garlic, ginger, and fresh red chilies. Stir-fry for around 30 seconds until fragrant, allowing the ingredients to meld together beautifully.
- Add black beans and dried chilies: Incorporate the rinsed black beans and dried chilies into the mix, stir-frying for an additional 20-25 seconds to awaken their flavors.
- Add onion and bell pepper: Toss in the sliced yellow onion and red bell pepper. Stir-fry the mixture for about 10 seconds, just until the vegetables start to soften and blend in.
- Add fish and sauce: Gently stir the crispy fish back into the wok, pouring the prepared sauce over the top. Stir carefully for 30-45 seconds, ensuring the fish is well-coated with that delicious sauce.
- Serve: Transfer the dish to a plate and garnish with chopped spring onion. Serve immediately alongside your favorite rice and greens for a satisfying meal.