Whole Fried Fish with Black Bean Sauce

Keep the fish crispy by pouring the black bean sauce over it just before serving.

May 2011 | By Divine Enya Mesina
Whole Fried Fish with Black Bean Sauce
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at a glance

Main Ingredient

Fish and Seafood


Main Dishes

Preparation Time


Date Published

May 2011

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.

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.

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,

Pour sauce over cooked fish. Serve hot.

If you liked this recipe, we highly recommend:  Grilled Fish with Chimichurri Sauce,
Grilled Whole Fishwhole fish recipes


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