Braised Fish with Onion, Ginger, Garlic and Fermented Bean Paste

INGREDIENTS:

6-8 fishes (about 6 inches long)

1 Onion, slice

2_1/2  Inch ginger, slice thinly

4 clove garlic, slice

2 teaspoon fermented bean paste

8 tablespoon peanut oil or vegetable oil

4 tablespoon light soya sauce (adjust accordingly to your liking)

1 tablespoon dark soya sauce

1_1/2   tablespoon oyster sauce (or vegetarian oyster sauce)

1 teaspoon sesame oil

1_1/2   tablespoons Shaoxing wine

1 cup water (enough to cover the fish)

1 tablespoons cornstarch, dissolved in 4 tablespoon cold water

METHOD:

Heat a wok over high heat, add in 6 tablespoon oil. When the oil is hot, add in the fishes, pan fried it both side until they slightly to turn brown, then take them out and set aside.

Add in 2 tablespoon of oil, when the oil is hot, add in fermented bean paste, garlic, onion and ginger. stir fried it until the garlic starting to turn brown, add in the fishes and water. Make sure the water is able cover fishes. Add in the light and dark soya sauce, oyster sauce and sesame oil. Let it cook until the soup is bubbling then reduce to medium low heat and cook it for 8-10 minutes.

after that, add in the shaoxing wine and cornstarch, let it simmer for another 30 seconds and is done. If you like spring onion, sprinkle some on top of it.