Quick-Braised Fish Fillets in Black Bean Sauce

• Peanut or neutral oil, like corn or grapeseed, for frying
• 1/4 cup fermented black beans (page 207)
• 1/4 cup Shaoxing wine, dry sherry, or water
• 2 cups flour
• 1 1/2 pounds fillets of grouper, sea bass, or red snapper
• Salt and black pepper to taste
• 1 tablespoon peeled and minced fresh ginger
• 1 tablespoon minced garlic
• 4 scallions, trimmed and roughly chopped
• 1 large onion, sliced
• 2 cups chopped tomatoes (drained canned are fine)
• Soy sauce to taste

1. Pour about 1/8 inch of oil into a wide, deep skillet, preferably nonstick.
2. Place over medium-high heat.
3. Soak the beans in the wine.
4. Mix the flour with enough water to make a paste the consistency of sour cream.
5. Season the fish with salt and pepper.
6. When the oil is hotit will shimmer, and a pinch of flour tossed into it will sizzlecoat the fillets with the batter and brown them quickly, about 2 minutes per side.You may have to work in batches; do not crowd the fish.
7. As you finish browning, transfer it to a plate.
8. Turn off the heat and let the pan cool down a bit, then discard the oil and wipe out the pan.
9. Put 2 tablespoons oil in the pan and turn the heat to high.
10. A minute later, add the ginger, garlic, and scallions and cook, stirring, for about 30 seconds.
11. Add the onion and cook, stirring occasionally, for about 2 minutes, just until it begins to soften.
12. Turn the heat to medium and add the tomatoes and the black beans and their liquid.
13. Cook, stirring occasionally, for about 5 minutes, just until the tomatoes begin to break up.
14. Return the fish to the pan (now its okay to crowd) and continue to cook until it is done, about 5 minutes more (a thin-bladed knife inserted into the center will meet little resistance).
15. Taste and add soy sauce if the dish is not salty enough; serve the fillets with the sauce over rice.

peanut, fermented black beans, shaoxing wine, flour, fillets of grouper, salt, fresh ginger, garlic, scallions, onion, tomatoes, soy sauce

Taken from www.epicurious.com/recipes/food/views/quick-braised-fish-fillets-in-black-bean-sauce-386136 (may not work)