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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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350 grams fish fillet
1 teaspoon black bean sauce
1 tablespoon minced garlic
¼ cup red and green chile, cut into pieces
1 onion, cut into pieces
¼ cup carrot, sliced
1 tablespoon soy sauce
½ teaspoon sugar
1 teaspoon corn starch, dissolved in 2 tablespoons water
cooking oil
Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Then add fish fillet and black bean sauce. Stir until the fish is almost cooked. Add chile, onion and carrot. Season with soy sauce and sugar. Stir for a few minutes then add corn starch mixture. Stir until all ingredients mixed well. Remove from heat. Transfer to a serving plate. Serve immediately with hot steamed rice.