Deep-Fry Tilapia with Spicy Black Bean Sauce

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Tilapia is a very common and popular fish in the States. It is easily available at any supermarket. It is a reasonably priced. Well, my husband loves fish and seafood cook in many ways.

Two weeks ago, Kermit and his wife, Ingrid came over to our home for dinner and part of the menu this dish was included. Ingrid loves fish and seafood. Overall, we have a wonderful time and they left my home very satisfy.




1 (2-3 pounds) whole tilapia, cleaned and scaled, pat dry with kitchen paper towels

Salt and white pepper to taste

Canola/vegetable/corn oil for light deep-frying



1/8 cup fermented black bean sauce, mashed with a cleaver

1 teaspoon raw sugar

1 tablespoon oyster sauce

1 tablespoon cooking white wine

½ tablespoon sambal bajak

½ cup chicken broth

1 slice ginger root, julienned

4 cloves garlic, peeled and finely minced

2 tablespoons canola/vegetable/corn oil


1 tablespoon cornstarch plus 2 tablespoon water, mixed well



Mix all the ingredients except garlic, ginger root and cornstarch mixture in a small Chinese rice bowl. Set aside.



2 stalks green onions, cleaned and sliced

3-4 sprigs cilantro, cleaned and chopped

½ of tomato

4 pieces green leaf



Heat a large wok or deep frying pan or a deep-fryer with oil over medium-high heat and bring to the temperature to 350°F. Gently and carefully drop the pat dry tilapia and deep-fry until golden brown, crispy and cooked through, about 10-12 minutes. Remove fish onto a lined kitchen paper towels to drain the excess oil.

Heat a separate wok or large frying pan with 2 tablespoons canola/vegetable/corn oil over medium-high heat. Once the wok is hot and lightly smoky, add the garlic and gingers and sauté until fragrant and lightly golden. Add the black bean mixture and sauté for one minute and pour in the chicken broth and bring to a boil. Add the deep-fried tilapia and braise for 1-2 minutes. Remove the braised tilapia onto a serving platter with garnishes. Add the cornstarch mixture into the remaining black bean mixture and stir to cook until the sauce thicken (if it is too thick, you may add a little more chicken broth/water). Add the chopped cilantro leaves and sliced green onions and stir well. Heat off and pour the bean sauce over the tilapia. Serve with steamed white Jasmine rice.


This entry was posted in Chindian Recipes, Fish and Seafood, Peranakan (Nyonya), South-East Asian Goodies. Bookmark the permalink.

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