Fish Fillet with Black Bean Sauce

Featured in the Honolulu Star-Advertiser on April 17, 2019.
Recipe compliments of Max's of Manila.



Fish Fillet with Black Bean Sauce

  • 1/8 cup sesame oil
  • 1 tablespoon mirin (cooking rice wine)
  • 1 tablespoon non-fat dry milk
  • 1/4 cup flour
  • 8 ounces Basa fish fillet (cat fish), cut into 2-inch slices
  • 1 cup vegetable oil for frying, divided

Black Bean Sauce:

  • 1 teaspoon minced ginger
  • 1/2 tablespoon minced garlic
  • 1 tablespoon salted black bean
  • 1 stalk green onion, cut into 2-inch pieces
  • 1/2 red bell pepper, sliced
  • 1 tablespoon low-sodium shoyu
  • 1/4 cup water
  • 1/2 teaspoon corn starch mixed with 1 tablespoon water


  1. In a large bowl, combine sesame oil, mirin, non-fat dry milk, and flour.
  2. Add fish and marinade for 2 hours.
  3. In a small pan on medium high heat, heat 2 tablespoons vegetable oil and add ginger, garlic and black beans.
  4. Saute for 1 minute.
  5. Add green onion, bell pepper, shoyu, water and corn starch mixture; bring to boil; set aside.
  6. In a large saute pan, heat remaining vegetable oil on medium high heat.
  7. Add fish and cook until done; drain fish on paper towels, then transfer and arrange on serving plate.
  8. Pour sauce over the fish fillet.

Serves 2.

Approximate Nutrient Analysis per serving:
500 calories, 31 g fat, 2.5 g saturated fat, 70 mg cholesterol, 1100 mg sodium, 24 g carbohydrate, 2 g fiber, 5 g sugar, 28 g protein


Leave a review

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