World Cuisine

  • 1 tablespoon sesame oil
  • 25 g (1 oz) fresh root ginger, cut into fine strips
  • 1 large garlic clove, chopped
  • 3 tablespoons salted black beans
  • 1 tablespoon lemon juice
  • 2 tablespoons light soy sauce
  • 2 teaspoons caster sugar
  • 150 ml (¼ pint) Chinese rice wine or dry sherry
  • 750 g (1½ lb) thick white fish fillet (for example cod, haddock or coley), skinned and cut into 2 pieces
  • 4 large spring onions, finely sliced diagonally, plus extra to garnish
  • 1 red pepper, cored, deseeded, grilled and cut into fine strips, to garnish

Heat the oil in a wok over a moderate heat. Add the ginger and garlic with the black beans and stir-fry for 2 minutes, then stir in the lemon juice, soy sauce, sugar and rice wine.

Lay the fish fillets in the sauce in the wok. Simmer gently for 20–25 minutes, by which time the fish should be cooked through. Sprinkle the spring onions over the top of the fish and cook for just a few minutes longer.

Transfer the fish and sauce to a warm serving dish or, alternatively, divide into 4 portions and serve on individual plates. Garnish with the red pepper strips and spring onions and serve immediately with rice noodles, if liked.

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