Grouper in Black Bean

Grouper in Black Bean

1 lb grouper 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
Sauce
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 
grouper
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
Recipe courtesy of Sash Catering Ltd London
www.sashcateringltd.co.uk

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