Monkfish In Salted Soya Bean Sauce

• monkfish
• white fish
• 1 tablespoon cornflour for dusting, 1 - 2
• sunflower oil for shallow frying, some
• garlic finely chopped, 2 or 3
• spring onions all cut into about 4cm length, 1 sprig
• red chilies grounded, 1 or 2
• ginger chopped finely, 1cm
• soya bean teaspoon Salted
• 1 teaspoon fermented black bean
• tomato cut into wedges, 1
• 1 teaspoon corn flour 1, mix with about 2tbsp of water **this is use to thicken the
• water 50ml

1. Fill your pan or wok with sunflower oil for shallow-frying.
2. Dust both sides of the fish fillets with some corn flour and shallow fry them until slightly brown.
3. Meanwhile, put in fermented black bean and salted soya bean in a bowl and give them a good mash. Once they form a paste, add in grounded chili paste and mix. Set aside.
4. Once both sides of the fillets are near to golden brown, take them out and place them on a plate with kitchen towel and set aside.
5. In a new pan, heat it up with some oil.
6. Put in the chopped garlic and ginger. Cook them until fragant.
7. Add in paste (black bean, salted soya bean and chili) that you made just now. Mix well. Then, add in tomato wedges. Stir for 2 minutes or so. After that, pour in water.
8. Add in the spring onions. Stir well. Bring the sauce to boil and thicken the sauce with the corn flour mixture.
9. Put in the fish fillets that you have fried and coat it with the sauce. Stir for about 5 minutes to warm the fish.

monkfish, white fish, cornflour for dusting, sunflower oil, garlic, spring onions, red chilies, ginger, soya bean, black bean, tomato, corn flour, water

Taken from www.yummly.com/recipe/Monkfish-In-Salted-Soya-Bean-Sauce-1662289 (may not work)