Fried Fish Fillet with Black Bean Sauce

I hardly cook fish because I always think it is too troublesome to wash and scale the fish. Even though the fish monger can clean it up, I often wonder if it is really clean?, is there still some stuff in the fins? or is the fish fresh ? etc. Due to this fear, whenever I am in a supermarket, I will likely just walk fast past the fish area to avoid the stench of the fishes, or I would stand infront of the fish area, looking from fish to fish wonderding which I should buy. Usually ending up with nothing.

When I was in Dallas, I realized that and easy way to cook fish is just to buy the fish fillet. I think Americans are used to buying just fish fillet vs the whole fish, unlike in Malaysia. Chinese folks love to eat every part of the fish, the head, the eyes, the tail, everything!


For me.... as a Chinese I am on the other spectrum of fish eating, I only eat the fish meat and please let it be a fish with little bones. So I was pleasantly pleased that I can easily get fillet for nearly any fish I wanted. It is really convenient, no major washing required and best of all, no fish bones!!!

It was really simple to cook to make this dish.

Deep fried the whole fish fillet. Scoop it up on to plate.

I made some black bean sauce by stir-frying some sliced onions and ginger, then add the black bean sauce (available in all Asian Groceries Markets) and some water. Let it boil for 5 minutes.


Pour the sauce on the fish and there you have it. Simple and fast Fish Fillet with Black Bean Sauce!