skip to main content

Crispy Moi with Black Bean Sauce

Demonstrated by: Chef Sam Choy of Sam Choy's Restaurants.
Narcissus Festival Recipes - January 1, 2000.



Crispy Moi with Black Bean Sauce

  • 1 to 2 tablespoons salted black beans
  • Salad oil for deep frying
  • 4 (3/4 to 1 lb size) moi (Threadfin fish)
  • Salt
  • Cornstarch
  • 1/4 cup butter
  • 1 tablespoon minced ginger root
  • 2 teaspoons minced garlic
  • 1/4 cup minced cilantro (Chinese parsley)
  • 1/4 cup minced green onions
  • 1/4 to 1/2 teaspoon minced Hawaiian red peppers
  • 3/4 to 1 cup chicken broth
  • 1 tablespoon oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 1/2 tablespoons cornstarch
  • 3 tablespoons water


Soak black beans in water for 20 minutes; rinse, drain, and mash. In a wok or large skillet, heat the oil to 375°F. Clean and score fish; season with salt and dust with cornstarch. Fry fish for about 6 to 8 minutes or until fish are crisp and golden brown. Drain. In another wok or skillet, heat the butter. Add ginger, garlic, black beans, cilantro, green onion, and red peppers; cook for a few minutes. Add chicken broth, oyster sauce, soy sauce, and sugar; bring to a boil. Combine the 1 1/2 tablespoons cornstarch with the water; add to mixture and cook until thickened. Place fish on a serving platter and top with sauce. Makes 4 servings.


Leave a review

Overall Rating
Selecting the check box will display a pop-up.