Fish and Tofu with Black Beans

My very first post! Thank you, dear reader, for making it here.

This blog was only created yesterday, and what better way to celebrate its first day than to share an easy yet tasty Asian recipe!

I cooked this for lunch today and my son enjoyed eating it. He's two weeks away from turning 3, so it was such an achievement for him to eat something that's not chicken.

Fish and Tofu with Black Beans

Prep time: | Cook time: | Total time:

1 slab fish fillet (I used frozen Pangasius fish), cut into 1-inch thick slices
250g pack Chinese tofu, sliced
2 tbsp fermented black beans, drained (optional: crushed)
1 red onion, thinly sliced
3 cloves garlic, chopped
2 tbsp rice wine vinegar
1 tsp light soy sauce
1/2 cup flour
1 tsp lemon juice
ginger, thinly sliced
vegetable oil
sesame oil

1. Marinate fish slices in lemon juice for about 5 minutes.
2. Place flour in a bowl and season with a pinch of salt and pepper.
3. Lightly coat each tofu slice and fry until golden brown.
4. Next, lightly coat fish slices with the same flour mixture and fry until tender.
5. Set aside fried ingredients.
6. Saute garlic, onion and ginger and add a few drops of sesame oil for aroma.
7. Add the black beans, rice wine vinegar and light soy sauce. Simmer for 2 minutes. You can taste the sauce at this point and just add some water if it is too salty for your taste (some packaged black beans are really salty).
8. Pour the sauce over fried ingredients and serve.

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