Black Bean Fish

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Hi everyone. So it has been awhile again. I actually didn’t realize how long it has been since I last posted. The other day I made a Chinese style black bean fish that came out pretty good.  It’s a dish I have never made and rarely order when I go out to a restaurant due to the usually awful ratio of onions and bell peppers to fish.  But, when you make it, you get to control things like that so it all works out.  I got the recipe from here.

Ingredients:

  • 1/2 lb sole fish fillet cut into pieces and marinate with 1/2 tablespoon corn starch (I used Swai fillets)
  • 2 tablespoon Lee Kam Kee black bean sauce
  • 1 small onion (quartered)
  • 1 small green bell pepper (cut into small pieces)
  • 2 green onions chopped
  • 5 slices fresh ginger
  • 1/8 tsp fish sauce
  • 1/2 tsp sugar
  • 1/8 tsp sesame oil
  • 1/4 tbsp corn starch mixed with 3 tbsp water

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Instructions:

  • In a wok, add some cooking oil over medium heat
  • Add the onion, bell pepper, and ginger and fry until cooked and aromatic
  • Add the fish, fish sauce, sesame oil and black bean sauce and stir-fry until fish is cooked
  • Add the corn starch to thicken the sauce and stir in the green onions
  • Serve with rice

Shiny Crispy Chicken Wings

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My mom gave me a Chinese cookbook a while back, but I have never actually opened it or used it. Now I cook a lot of run of the mill Chinese food, using a lot of pre-made sauces thanks to Lee Kum Kee. However, this time I decided to open the book and try a chicken recipe. This recipe is called “Shiny Chicken” and I was hesitant because of the name, but it actually turned out pretty well. It can be used as an appetizer, or serve it with some rice and call it a main dish.  However you want to do it! Have a crack at it and let me know what you think.

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Ingredients

  • 1/2 chicken, or chicken wings/legs
  • 4 tbsp soy sauce, separated
  • 2 green onions chopped
  • 1 tbsp ground ginger
  • 1 1/2 tbsp sugar
  • 2 tbsp white vinegar
  • t tsp sesame oil
  • oil for frying

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Directions

  • Wash and dry the chicken
  • Rub the chicken with 1 1/2 tbsp of soy sauce
  • Combine the green onion, ginger, sugar, vinegar, sesame oil, and 2 1/2 tbsp soy sauce in a bowl and set aside
  • Heat a wok and add the oil to fry (or use a deep fryer if you got one)
  • Fry the chicken wings until skin is golden and crispy (and the meat is cooked)
  • Pour the sauce mixture over the chicken and feast!

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Pan Fried Cod Over Bok Choy

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My sister reminded me the other day that I needed to use our bok choy soon, otherwise it was going to go bad. Instead of being a normal person and using what I had in the fridge to make a meal, I went out and bought some fish in order to not waste $2 worth of bok choy lol. Anyways, I bought cod since that seemed easiest at the moment. This was a pretty fast meal that you can make in about the time it takes your pot of rice to cook, so everything will be ready at the same time, which is always a good feeling.

Ingredients:

  • Cod fillets
  • 1/3 cup soy sauce
  • 2 tsp sesame oil
  • 1 tsp ginger
  • 2 cloves of garlic minced
  • Dash of white pepper
  • Bok Choy, halved
  • Jasmine rice

Directions

  • Place the cod fillets, soy sauce, sesame oil, ginger, garlic, and white powder and let marinate for 30 min
  • In a skillet, over med heat, fry the bok choy halves (turn sparingly) in 1 tbsp of oil
  • In a large frying pan, over med-high heat, heat the oil until smoking
  • Add the cod fillets and cook thoroughly and there’s a nice, crisp to the outside (~3 min on each side)
  • Place the fish and bok choy over a bed of rice and eat

All in all a quick, healthy, and flavorful Asian meal. Hope you enjoy it!