Basa Fillet With Chili Black Bean Sauce Recipe
BASA Fillet with black chili bean sauce, ginger, bell peppers, onion topped with fried onion on hot iron plate.
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Ingredients
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Basa Fillet
Chili Black Bean Sauce
Vegetables & Garnish
Method
Basa Fillet
- 1
Prepare fillets
Pat basa fillets dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly coat each fillet with 1/2 tbs cornstarch (reserve remaining cornstarch in the sauce section).
- 2
Pan-fry fillets
Heat a large nonstick or stainless steel skillet over medium-high heat. Add 3 tbs vegetable oil and heat until shimmering. Add the fillets (work in batches if needed) and cook 3–4 minutes per side until golden and just cooked through (internal temperature about 60–63°C / 140–145°F). Remove fillets to a warm plate and loosely cover with foil. Wipe excess oil from pan, leaving any fond for the sauce.
Chili Black Bean Sauce
- 3
Prep fermented beans and aromatics
If using whole fermented black beans, briefly rinse under running water, drain, and roughly chop or mash. Measure and have garlic, ginger, and sliced chili ready.
- 4
Sauté aromatics
Using the same skillet over medium heat, add 1 tbs vegetable oil. When hot, add the chopped fermented black beans and stir for 30 seconds to release aroma. Add minced garlic, minced ginger, and sliced fresh chili and cook 30–45 seconds until fragrant but not browned.
- 5
Build the sauce
Add 1.5 tbs light soy sauce, 0.5 tbs dark soy sauce, 1 tbs hoisin sauce, 1 tsp rice vinegar, and 1 tsp sugar to the pan. Stir to combine, then pour in 120 ml chicken stock or water. Bring to a gentle simmer and scrape any browned bits from the pan.
- 6
Thicken sauce
Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering sauce and cook 1–2 minutes until sauce thickens and becomes glossy. Remove from heat and stir in 1/2 tsp sesame oil. Taste and adjust seasoning — add a pinch of salt or a little more soy if needed.
Vegetables & Finish
- 7
Stir-fry peppers and onions
In a separate skillet or the same pan cleared for vegetables, heat 1 tbs vegetable oil over medium-high heat. Add the sliced red and green bell peppers and onion wedges. Stir-fry 3–4 minutes until vegetables are crisp-tender but still bright. Add 2 tbs sliced scallions and cook 30 seconds. Transfer vegetables to the sauce pan and toss to coat with sauce.
- 8
Combine fish with sauce
Gently nestle the cooked basa fillets into the sauce and vegetable mixture, spooning sauce over the fillets to heat them through for 1–2 minutes. Be careful not to break the fillets. If serving on a hot iron plate, preheat the iron plate and transfer the sauced fillets and vegetables onto it to sizzle.
- 9
Garnish and serve
Sprinkle 3 tbs fried shallots/fried onions evenly over the top. Serve immediately with lime wedges on the side for squeezing, and steamed rice or noodles as desired.