Stir-Fry Bassa with Bean Paste Sauce

A lot of people tend to relate fish fillet to deep frying and Fish 'n' Chips. But let me state it clear, there are a lot more that you can do with them, for instance, the easiest way, is simply to stir-fry them!

Having said that, a lot of people would then question, but wouldn't that spoil the texture of the meat? You must fry it before you can stir-fry it, or not it will be come scramble fish!

"Wrong! I say" That is not necessarily the case. Well, today I went grocery shopping and I found some nice Bassa fillets at Coles' fresh meat department, and so I decided I to test my hypothesis. (To others that is, I personally knew that it can be done, at least my mom has done that for countless times.) Well, here are the ingredients:

500g Bassa Fillet (about 2 1/2 piece of fillet)
One Brown Onion
1/2 Red Capsicum
1/2 Green Capsicum
2 cloves of Garlic
3 thin slices of Ginger
5tbsp Vegetable Oil
2tbsp Yellow Bean Sauce
2tbsp Sugar

Marinate:

1 tbsp Corn Flour
2 tbsp Plain Flour
2 tbsp Sesame oil
2 tbsp Chinese Shao Xing Wine
2 tbsp Light Soy Sauce
2 tsp Sugar
2 tsp Lemon Juice
3 tsp Salt
3 tsp Black Pepper









Method:

1. Slice the Bassa fillets diagonally and bring to marinate. Leave aside for 10-15 minutes.
2. Chop the Capsicums and Onions into petals.
3. Heat up the oil in a wok, add in the fillets and roughly stir-fry tll partially cooked. Bring up and leave the remaining oil in the wok.
4. Add the brown onions and capsicums into heated oil, followed by the fine chopped ginger and garlic. Add sugar to get the cemeralization and bring out the fragrance of the ingredients.
5. Add in the fish again and stir-fry thoroughly, stir in the bean sauce about 5 minutes before the dish is done or when you do not see anymore red or raw spots on the fish. Bring to boil, serve hot.