“Smoked Fish in chilli Black Bean Sauce”


Mackerel is a nutritious fishfor everybody. It has high levels of essential fatty acids, which improve endurance and aid recovery after exercise, while helping to maintain beautiful skin. So this fish is my personnel favorite just thought of making this unique and simple recipe with a stunt with fire, so today I create it for you my dear friends, please enjoy.

Ingredients for making the Fish

¼ cup jasmine tea leaves
3 star anise
65 g jasmine rice
55 g brown sugar
2 x 350 mackerel fillets, skin on
2 tbs Chinese rice wine (shaoxing)
2 tsp Chinese black vinegar (chinkiang)
2 tsp light soy sauce
185 ml chicken stock
2 tsp cornflour
1 tbs peanut or vegetable oil
8cm-piece ginger, shredded
2 garlic cloves, chopped
3 tsp dried chilli flakes
2 tbs salted black beans(preserves black beans)
Thinly sliced spring onions and long red chilli (Cut into slices)

Method of making the fish in chilli bean sauce

Combine tea leaves, star anise, rice and brown sugar. Line the inside of a wok with 2 sheets of heavy-duty foil (alternatively, use 4 sheets of regular foil) and place tea leaf mixture in the bottom of wok. Place a trivet or small cake rack over tea leaf mixture.

Place fish, skin-side, down on rack, then cover with a lid. Place wok over high heat and cook for 5 minutes or until wok is filled with smoke. Cover securely, remove from heat and stand for 10 minutes, fish will be almost cooked through. Transfer fish to a board, skin-side up. Using your fingers and a small, sharp knife, gently pull away skin and discard. Set fish aside. Remove and discard foil and smoking mixture. Wipe wok clean.

Combine rice wine, vinegar, soy, stock and cornflour in a small bowl. Set aside. Heat wok over medium heat. Add oil, ginger, garlic, chilli flakes and rinsed black beans, and cook, stirring, for 1 minute or until fragrant. Add rice wine mixture and bring to the boil, stirring, until thickened.

Reduce heat to low, add smoked fish and cook, spooning over sauce, for 3 minutes or until cooked through. Place fish on a plate and top with the spicy black bean sauce and sliced spring onions and chilli slices to make it more pungent. It best goes with sticky jasmine rice or you can have it with steam rice as well. Stay safe and stay healthy. Take care.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: