½ kilo Tokwa or Tofu (Firm)
½ kilo fish fillet (white fish)
½ cup sliced mushrooms (optional)
3-4 tbsp cornstarch
2 tsp fermented black beans
1 tbsp finely grated ginger
1 tbsp finely minced garlic
1 green or red bell pepper cut in squares
5 strands of green onion, minced
¾ teaspoon salt
½ teaspoon ground black pepper
2 cups vegetable oil
For the Sauce:
1 cup chicken broth
2 tbsp Hoisin sauce
1 tbsp sugar
1 tsp soy sauce
2 tsp sesame oil
2 tsp oyster sauce
For Sauce Thickener:
2 tbsp water
1 tbsp cornstarch
Drain water and pat dry your tokwa or tofu. Slice it into 1 inch squares. Set aside.
Slice fish fillet to a bite size square. Add salt, pepper, and 2 tablespoon cornstarch then set aside.
In a small bowl, put 2 teaspoon fermented black beans. Wash with water and then drain.
Slightly mash black beans with teaspoon then set aside.
In another bowl, combine sauce ingredients and set it aside also.
In another bowl, stir sauce thickener in a small bowl then set aside.
In a pan, heat vegetable oil over high heat.
Once oil is hot, add tofu and fry until golden brown then set aside in a paper towel lined plate..
In the same pan, fry fish fillet until crispy and golden brown then transfer in plate lined with paper towel to drain excess oil.
In the same pan, reduce oil and leave about 2 Tablespoon.
Saute ginger, and garlic. Stir fry until fragrant, adjust heat to low as needed.
Add black beans, sliced mushrooms and half of green onions. Stir fry for about 1 minute.
Then add the fried tofu then stir fry quickly (about 30 seconds).
Pour sauce mixture, cover, and let it boil.
Toss green bell pepper and pour in sauce thickener. Continue stirring until sauce becomes thick.
Toss in fried fish and combine well until fully coated.
Turn off heat and transfer in a serving plate. Garnish with chopped green onions.
Serve hot with rice. Enjoy!!!