DSC_4244 2

I was looking through one of my favourite cookbooks and I came across a recipe that I wanted to share with you. You will find that most of the ingredients are the ones you usually keep at home as they are basics used in daily cooking. When I discovered I could make this impressive dish by using just these ingredients below I was very excited to share the recipe with you. I can imagine this being one of the popular dishes to order at a restaurant serving the same type of food, it is very flavourful! I hope you all try this one out, as you will be impressed at how easy it was for you to prepare it. This will be a good one to serve when hosting a dinner party!

Don’t forget share your experience with me.

DSC_4251 2




Hey Eater Hint’s and Tips

– Don’t worry if you can’t find the salted black beans! I couldn’t find them either so I made it without them. I’m sure if you look around, they are available at some supermarkets, that’s if you want to include them but it tasted just as nice without them.



Photos by: Didun Odukale


450g firm white fillets, such as cod, halibut, haddock or sea bass, skinned

3 tbsp groundnut oil

2tsp salt

3tbsp finely shredded spring onions, to garnish

For the sauce:

1 tbsp groundnut oil

1 ½  tbsp coarsely chopped salted black beans

2 tbsp finely chopped garlic

2tsp finely chopped fresh ginger

1 small onion, chopped

3 fresh green chillies, de-seeded and chopped

225g button mushrooms, sliced

3tbsp finely chopped spring onions

1 tbsp light soy sauce

1 tbsp lemon juice

1tsp sugar

½ tsp salt

1tsp freshly ground black pepper


Step one- Cut the fish fillets into strips and set aside. Heat a wok or large frying pan over a high heat. Add the oil and, when it is very hot and slightly smoking, turn the heat down to medium and add the fish strips.  Fry these gently for about 2 minutes or until they are brown on both sides, taking care not to break them up.  Remove with a slotted spoon and drain in kitchen paper. Drain off most of the oil from the wok, leaving about 1 ½ tablespoons.



Step two- reheat the wok. add the groundnut oil for the sauce plus the black beans, garlic, ginger and onion, and stir-fry for 2 minutes. Then add the chillies, button mushrooms and spring onions and stir-fry for another 3 minutes over high heat.


Step three- Now add the soy sauce, lemon juice, sugar, salt and pepper. Stir-fry for 10 seconds. Return the fish to the wok and gently finish cooking it in the sauce for about 1 minute. Give the mixture a good stir. Garnish with spring onions and serve at once.

Leave a Reply

Your email address will not be published. Required fields are marked *