Fried Pompano Fish with Black Bean Sauce Recipe

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

At a weekend lunch or dinner, this fish dish makes a dramatic centerpiece on the dining table. Keep the fish crispy by pouring the black bean sauce over it just before serving.

Fried Pompano Fish with Black Bean Sauce Recipe

Divine Enya Mesina
Keep the fish crispy by pouring the black bean sauce over it just before serving.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine Filipino
Servings 5 to 6

Ingredients
  

Fried Pompano Fish with Black Bean Sauce Ingredients

  • 1 to 1 1/2 kilos Pampano gutted and cleaned
  • Salt
  • 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 ginger chopped
  • 1/2 tablespoon Garlic minced
  • 1 tablespoon onion minced
  • 3/4 Cup canned black beans rinsed and drained
  • 2 tablespoons cornstarch dissolved in 1/4 cup water
  • 2 stems Leeks sliced
  • 1 large red bell pepper seeded and sliced thinly

Instructions
 

  • 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.
  • 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.
  • Pour vinegar-soy sauce mixture into the pan. Bring to a boil,
  • Pour sauce over cooked fish. Serve hot.
Keyword fried fish, pampano, whole-fish
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