Tuesday, October 9, 2012

Lapu Lapu in Black Bean Sauce

  • 1 pound Lapu Lapu fillets or any other firm flesh white fish
  • 1 egg white beaten
  • 1 tsp cornstarch
  • dash of ground white pepper
  • 1/2 tsp sesame oil
  • oil for deep frying
  • 1 Tbsp fermented black beans
  • 4 cloves garlic
  • 1 tsp fresh ginger, minced fine
  • 1 tsp sugar
  • 2 Tbsp oil
  • 2 Tbsp dry sherry or rice wine
  • 2 scallions, chopped
Use mortar and pestle to pound the black bean with the garlic, add sugar and mix well. Add the beaten egg white, cornstarch, pepper and sesame oil to the Lapu Lapu. Mix well and set aside. In a hot mild steel wok, heat oil for deep frying. Quickly deep fry the fish in very hot oil, remove the fish with skimmer just when it begins to firm up and change color, drain excess oil leave two tablespoons of oil in the wok. Add the black bean paste, fry for a few seconds in low heat to release the aroma, take care not to burn the paste. Turn up the heat and add the precooked fish turn very briskly with the spatula, be careful not to break the fish. Sizzle the ingredients with wine, turn again the fish, when it is done it begins to flake,don't over cook than required. You may add in half a tablespoon of hot oil, to give it a sheen and to keep the dish hot. Serve on plate and garnish with chopped scallion Serve immediately.

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