Fish with Black Bean Garlic Sauce

Steps

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1. 1
   Prep the ingredients: separate green onion white and green parts, cutting white parts into pieces and reserving green parts for garnish. Mince 6 garlic cloves and about half a piece of ginger. Cut half an onion into thirds and halve each of the green and red bell peppers, removing seeds and cutting into similar-sized pieces.
   ▶ ≈0:30
2. 2
   Season the fish: slice the basa filet and toss with a little salt, white pepper powder, and Shaoxing cooking wine. Coat evenly with 1 tablespoon of potato starch.
   ▶ ≈2:00
3. 3
   Make the slurry: mix 1/2 tablespoon potato starch with 1/2 cup water and set aside.
   ▶ ≈3:01
4. 4
   Heat oil in a nonstick pan over high heat until very hot. Add fish slices one by one and pan-fry each side for about 2 minutes until cooked through. Remove to a plate.
   ▶ ≈3:48
5. 5
   Add the bell peppers and onion to the pan with a pinch of salt and cook for about 4-5 minutes until softened and lightly charred. Remove and set aside.
   ▶ ≈4:59
6. 6
   Add a little more oil to the pan and reduce to medium heat. Stir-fry the green onion whites, minced garlic, and minced ginger for about 10 seconds. Add 1 tablespoon of black bean paste and mix well until fragrant.
   ▶ ≈5:25
7. 7
   Return the cooked fish and vegetables to the pan and stir-fry for about a minute. Add the reserved green onion parts for garnish, then pour in the starch slurry and mix until the sauce thickens.
   ▶ ≈6:01
8. 8
   Taste and adjust seasoning with salt if needed. Transfer to a serving plate and enjoy, ideally served over rice.
   ▶ ≈7:00