Saturday 20 April 2013

Braised Beehoon with bittergourd, sliced fish and fermented black beans by Rita Choo

Ingredients (2 servings)
250g fish fillets (any type of fish you prefer)
soy sauce
dash of pepper (optional)
some cornflour
100g beehoon
100g bitter gourd
½ red chilli, sliced
½ tsp garlic, minced
2 slices of ginger
1 cup of water

1/2 tbsp fermented black bean
soy sauce to taste
1/2 tbsp oyster sauce
1/2 tbsp cornflour (mix with some water)

1. Wash and wipe dry fillets then marinate them with soy sauce, pepper and some cornflour. Leave them in the fridge for 30 mins before cooking.
2. Soak beehoon in hot water until soft and drain.
3. Rinse bitter gourd and slice into pieces.
4. Rinse fermented beans and set aside.
5. Pan fry the fish fillets in hot oil until slightly golden. Remove and set aside.
6. Heat oil in the pan, saute minced garlic and ginger until fragrant.
7. Add fermented black beans, sliced chilli and bittergourd, stir-fry over high heat for 2 minutes.
8. Add water and season to taste with soy sauce and oyster sauce and bring to simmer till bittergourd softens.
9. Add beehoon and let it braise until soft in medium fire. Add cornstarch solution to thicken the gravy.
10. Add the fried fish and mix well. Serve hot.

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