Ingredients
450 g fresh fish fillet (about 1 lb), 50 ml fresh stock (or water).
Seasonings
500 g (about 1 lb) vegetable oil, 50 g Tongchuan fermented black beans, 15 g each scallion and garlic, 10 g each cooking wine, soy sauce, sesame oil, and ginger, 5 g salt, 2 g pepper.
Instructions
1. Finely chop the fermented black beans; cut scallions into 3 cm (about 1-inch) sections; slice garlic into rounds; wash the fresh fish fillet, cut into strips 5 cm long and 1.2 cm wide (about 2 inches by 1/2 inch), then marinate with ginger slices, scallion sections, salt, cooking wine, and white pepper, mixing well.
2. Place the wok over heat, add vegetable oil and heat to about 200°C (400°F). Deep-fry the fish strips until golden brown, then remove and drain. Pour out the oil from the wok, add a small amount of fresh vegetable oil and heat. Stir-fry the fermented black beans until dry, then add scallion sections and sliced garlic, stir-frying briefly. Return the fish strips to the wok, add cooking wine, salt, soy sauce, fresh broth, and white pepper. Stir-fry everything together and let it cook briefly, then reduce the heat to low and simmer until the sauce thickens and nearly dries up. Drizzle with sesame oil, remove from the wok, and arrange on a plate to cool. To serve, place the fish strips on a serving dish, discard the scallion and garlic, and pour the remaining sauce over the fish. This dish is savory, aromatic, and tender, with a rich fermented black bean flavor and a distinctive taste.