Tuesday, November 29, 2011


This is a fish dish. It's versatile because you can use practically any fish.  It could be a whole fried snapper, sliced halibut steaks, and in this case I used fillet of blue fish.

Blue fish is mostly found in the Northeastern seaboard.  You can even fish them out from the ocean just by the beach.  We did this one day and caught 5 of them.  Their meat is dark.  A very fresh blue fish does not taste very fishy.  They are very economical.  I have cooked this using halibut steaks, or milk fish.

1 lb fish fillet or 1-1/2 lb whole firm flesh fish
1/2 cup sunflower or safflower oil for frying
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
2-3 cloves of minced garlic
1/2 c onion, sliced
3-4 tomatoes diced
1 inch peeled ginger sliced or minced
1 TB Japanese Miso paste (red or white)
2 TB Chinese slated black beans
1 TB sugar
2 TB apple cider vinegar
3 TB peanut oil or grape seed oil to cook the sauce in

Slice the fish in serving portions or fry whole if  small enough to fit the pan.
Combine the flour, salt and pepper in a plastic bag.  Drop in the fish and shake the bag to coat fish and then fry like demonstrated below:
Fry the fish about 3-4 minutes on each side, then set aside.

Pour off the oil and add in the grape seed oil (or you can use peanut oil).  Add in the minced garlic, ginger, and onions.  Saute it for about 5 minutes until the onions are limp and translucent.  Add in the tomatoes and saute for a minute.  Add in the vinegar, black bean sauce, miso paste, sugar, and cook slowly for about 5 minutes.  Add back the fish and coat with the sauce.  Continue to cook for another 5 or 10 minutes.
Then serve with fresh cilantro.  Serve with rice and vegetables on the side.  Serves 2-4 people.

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