Fish In Black Bean and Vinegar Sauce

Fish In Black Bean & Vinegar Sauce.jpg

3-4 kembong/selar/yellow tail fish
(deep fry till crisp – drain and set aside)
1 bowl of mixed chopped spring onions and coriander leaves
1 fresh red chilli – sliced

4 cloves garlic – minced
6 slices ginger – sliced thinly
1/2 onion – sliced
1 fresh red chilli – sliced

Sauce Ingredients
1 tbsp black bean paste
4 small rock sugar
2 tbsp black vinegar
1 tbsp white vinegar
1 tbsp light soy sauce
650 ml water

1) Heat oil in a wok and saute garlics, ginger, chilli and onions till fragrant, add sauce ingredients and bring to a boil. Cook over low heat till sugar has dissolved completely and sauce is slightly thickens. Taste accordingly and adjust to your preference.
2) Add in the fish, spring onion and simmered for 1 minute.  Dish out and scatter coriander leaves and chilli.
3) Serve hot with white rice or porridge.