Hunan-Style Braised Fish with Chilli and Black Bean
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Ingredients
- 500 g cod loin
- 2 tbsp black bean sauce
- 2 fresh red chilli
- 3 garlic cloves
- 1 tsp fresh ginger, grated
- 200 ml chicken stock
- 2 spring onions, finely sliced
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 184 kcal
- Protein
- 23.6 g
- Carbohydrate
- 3.4 g
- of which sugars
- 1.5 g
- Fat
- 8.3 g
- of which saturates
- 1.4 g
- Fibre
- 0.5 g
- Salt
- 1.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the cod loin into large chunks.
- 2
Heat the groundnut oil in a wok and fry the garlic, fresh ginger and sliced fresh red chilli for 1 minute until fragrant.
- 3
Stir in the black bean sauce and chicken stock and bring to a simmer.
- 4
Add the cod chunks and simmer gently for 6 minutes, turning once, until the fish is opaque and flakes easily.
- 5
Scatter with the spring onions.
- 6
Serve with steamed rice.
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