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Crispy Moi with Black Bean Sauce

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

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Ingredients:

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

Directions:

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

Makes 4 servings.

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