This recipe is adapted from Amy Beh’s book recipe on Stir Fried Herbal Black Pepper Fish. Since I don’t have tong kwai in powder form, I omitted this ingredient.
So this dish is more peppery and not herbally at all. A little spicy but very aromatic and tasty. Specially loves the sweetness of the big onions. A tasty dish to serve with rice.
Recipe Source – adapted from At Home With Amy Beh 3 [modified]
300 gm fish fillet – sliced thickly [I used frozen fish fillet]
Seasoning for fish
1 tsp ground black pepper
¼ tsp salt
1 tbsp cornflour
- Marinate fish slices with seasoning for at least 30 minutes. Mix in 1 tsp oil before frying.
1 big yellow onion – peeled and cut wedges
Enough oil for deep frying
1 tbsp cooking oil and 1 tbsp sesame oil
Sauce Ingredients [combine] – I doubled this portion for more sauce
2 tbsp black pepper sauce
1 tbsp light soy sauce
1 tsp cooking wine
1 tsp sugar
1 tsp potato starch or cornflour
- Heat enough oil in a wok or deep sauce pan. Fry fish slices in batches until brown. Dish up on serving platter.
- Heat oil and sesame oil in a wok, fry ginger until aromatic. Pour in combined sauce ingredients and add onions [I add tomato wedges too].
- Bring to boil for a minute or until bubbly.
- Pour over fried fish. Serve with steaming hot rice.
I'm sharing this post with Cook Your Books Event #24 [June 2015] hosted by Joyce of Kitchen Flavours