Stir-fried Fish Fillet with Bitter Melon and Fermented Black Bean Sauce 豉汁苦瓜炒魚片

A classic Cantonese stir-fry featuring tender fish fillets and bitter melon slices coated in a savory fermented black bean sauce. The bitterness of the melon is balanced by the rich, umami sauce, creating a harmonious and appetizing dish.

Nutrition (per serving)

Ingredients

• 300g fish fillets (e.g., basa, cod, or snapper), sliced
• 1 large bitter melon (about 400g), deseeded and sliced
• 2 tbsp fermented black beans, rinsed and lightly crushed
• 3 cloves garlic, minced
• 1-inch ginger, sliced
• 1/2 onion, sliced (optional)
• 2 tbsp cooking oil
• For fish marinade:
• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• 1/2 tsp cornstarch
• Pinch of white pepper
• For sauce:
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp water or chicken broth

Steps

1. Marinate the fish fillets with soy sauce (for marinade), Shaoxing wine, cornstarch (for marinade), and white pepper. Blanch bitter melon in boiling water to reduce bitterness, then drain.
2. In a small bowl, combine soy sauce (for sauce), sugar, cornstarch (for sauce), and water or chicken broth. Mix well and set aside.
3. Heat cooking oil in a wok over medium-high heat. Add marinated fish fillets and pan-fry until lightly golden and almost cooked through. Remove fish and set aside.
4. In the same wok, add fermented black beans, garlic, ginger, and onion (if using). Stir-fry until fragrant. Add blanched bitter melon and stir-fry until it starts to soften.
5. Return the cooked fish fillets to the wok with the bitter melon. Pour in the prepared sauce. Stir-fry quickly until the sauce thickens and coats all ingredients. Serve hot with rice.

Related recipes

More Hong Kong recipesFish recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce