Tuesday, May 8, 2012
Stir fry Fish Fillet with Black Pepper ( 黑椒鱼片)
Saw a few big chunk garoupa fillets the other day, couldnt resist to get one though it's quite expensive. Just one piece of fillet of 500gms costs me about RM30 ( USD9). A lot of times i use this fillet to cook porridge but this time, i just do a simple stir fry with black pepper. I guess most chinese are quite familiar with this dish, also quite common dish served at chinese restaurants. Have not cooked this for a long time, it's very appetising and it's up to you whether you want to pre fry the fish first or not. I find it easier to pre fry the fish before cooking it with the rest of the ingredients because the meat wont break up so easily. You can adjust the the amount of black peppercorn, this one here is quite peppery hot.
240gm garoupa fillets, cut into slices
1/2 tsp of tapioca flour
1 clove garlic, minced
4 slices of ginger
1 regular size onion, cut into wedges
1/2 piece of capsicum, cut into wedges
1/2 tbsp of black peppercorn, coarsely pound
1/2 tsp salt
3 tbsp water
a little dark soya sauce
1.After cutting and cleaning the fillets, pat them dry and coat them with the tapioca flour while you can get ready the rest of the ingredients.
2. Pour some oil into the wok, the amout that can almost cover all the fish fillets and deep fry them for about 40 seconds. Dish up and remove from heat .
3. Pour the cooked oil into your container and leaving some in your wok, saute the garlic, ginger and onions. Add in the capsicum pieces and black pepper which has been pounded and fry them for about half a minute.
4. Put in the precooked fish fillets, salt, dark soya sauce and water and fry them till the gravy almost absorbed ( about a minute ) Throw in some coriander leaves, quick toss it and remove from heat.