Fish Fillet and Baby Corn with Black Bean Sauce

Dredge fish in cornstarch. Heat 2 tablespoons of oil in a frying pan. Fry fish a few pieces at a time until lightly golden, about 2 to 3 minutes. Add remaining oil when the pan dries up. Fry the rest of the fish fillets. Drain on paper towels and set aside.

Make the black bean sauce: Heat oil in a saucepan. Sauté garlic until fragrant. Add leeks and fry for 30 seconds. Add black beans and mix well. Add stock and bring to a boil. Reduce to a simmer  and continue cooking for 5 to 8 minutes. Season with soy sauce, brown sugar, and pepper to taste. Add dissolved cornstarch and mix well. Cook until thick, about 5 minutes.

Add fried fish fillets and blanched corn to the sauce. Mix gently. Transfer to a serving dish. Garnish with kintsay, if desired, and serve with steamed rice.

Fish shopping tip: Take advantage of the wide array of fresh fish and seafood at the market! Cut back by selecting lower-priced catches such as Manila clams, mussels, and squid. Use labahita instead of the more costly lapu-lapu, and local seabass, called apahap, instead of its Chilean counterpart.