One-Pot Braised Black Bean Fish with Enoki Mushrooms

Steps

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1. 1
   Prepare the sauce by rinsing the fermented black beans, then coarsely chop them. Mix with ground white pepper, chopped garlic (½ bulb), chopped young ginger (20g), deseeded bird's-eye chillies (2 pieces, optional for heat), and sugar (½ tsp). Mix well to combine.
   ▶ ≈0:49
2. 2
   Heat 2½ tbsp of cooking oil until it's smoking, then carefully pour it over the black bean mixture. Stir immediately to release the fragrance. Add 2 tbsp of light soy sauce and 1 tbsp of oyster sauce, then mix well.
   ▶ ≈1:42
3. 3
   Heat a wok with a good amount of oil over medium heat. Add whole peeled garlic cloves (1 bulb) and young ginger cubes (30g). Stir frequently to lightly brown them and release their fragrance.
   ▶ ≈2:22
4. 4
   Pour in 250ml of water, cover with a lid, and bring to a boil.
   ▶ ≈2:56
5. 5
   Once boiling, add the 750g sea bass (or grouper with fewer bones), which should have shallow slits pre-cut into the flesh.
   ▶ ≈3:11
6. 6
   Add 200g of enoki mushrooms to the side of the fish. Pour in the prepared black bean sauce, making sure to coat the mushrooms evenly as well.
   ▶ ≈3:31
7. 7
   Cover with a lid and braise for about 10 minutes. For fish under 1kg, cook for 8–10 minutes; for fish over 1kg, cook for around 12 minutes.
   ▶ ≈4:08
8. 8
   When the braising is complete, turn off the heat. Garnish with curled or chopped spring onions and serve.
   ▶ ≈4:46