At a weekend lunch or dinner, this makes a dramatic centerpiece on the dining table. Keep the fish crispy by pouring the black bean sauce over it just before serving.
Serves 5 to 6
Prep Time 15 minutes
Cooking Time 30 minutes
1 to 1 1/2 kilos whole pampano,
gutted and cleaned
salt and pepper
2 to 3 tablespoons all-purpose flour
1 to 2 cups cooking oil
(depending on the size of the fish)
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1 cup fish stock
(or 1 fish bouillon cube dissolved
in 1 cup hot water)
1 tablespoon cooking oil
1/2 tablespoon chopped ginger
1/2 tablespoon minced garlic
1 tablespoon minced onion
3/4 cup canned black beans, rinsed and drained
2 tablespoons cornstarch,
dissolved in 1/4 cup water
2 stems leek, sliced
1 large red bell pepper, seeded and sliced thinly
1 Score fish on both sides, slicing the skin in one direction and then the opposite to make a diamond pattern. Season with salt and pepper. Lightly sprinkle both sides with all-purpose flour.
2 Heat oil in a large, heavy-bottomed, nonstick pan. Gently place the fish into the heated oil. Fry for 10 minutes. Flip and fry for another 7 minutes. When crisp and cooked through on both sides, set aside.
3 In a small bowl, combine balsamic vinegar, soy sauce, sugar, and fish stock. Set aside.
4 In a separate pan, heat oil. Sauté ginger, garlic, and onion for a few minutes. Add black beans.
5 Pour vinegar-soy sauce mixture into the pan. Bring to a boil,
6 Pour sauce over cooked fish. Serve hot.
If you liked this recipe, we highly recommend: Grilled Fish with Chimichurri Sauce,
Grilled Whole Fish, whole fish recipes
Photography by Miguel Nacianceno | Food Preparation by Divine Enya Mesina | Prop Styling by Liezl Yap
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