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Black bean fish


  • Soak the black beans in cold water for 20 mins. Then drain, rinse, drain again and then mash with a fork.
  • While the black beans are soaking, combine the rice wine, oyster sauce and kecap manis with the fish sauce and sesame oil in a large bowl. Add the fish, toss and marinate for up to 15-20 mins.
  • When ready, heat the vegetable oil in a large non-stick pan and gently saute the garlic until softish. Add the fish, seal on both sides and remove to a plate.
  • Add the marinade with ½ cup cold water and 2 tbsp black beans to the pan. Stir, taste for seasoning and return to the boil. Then turn the heat down, return the fish in one layer and gently cook for 5-6 mins, basting and turning now and again. 
  • When the fish is ready, blanch the snowpeas in plenty of boiling water and drain well.
  • To serve, mound the snowpeas on individual plates, top with the fish and spoon plenty of the sauce over.


  • 2 tbsp black beans
  • ½ cup Chinese rice wine
  • 4 tbsp oyster sauce
  • 2 tbsp kecap manis (Indonesian sweet soy)
  • 1 tbsp Asian fish sauce
  • 1 tspn sesame oil
  • 4 x 180 gm firm flesh fish steaks or fillets
  • 1 tspn vegetable oil
  • 1-2 garlic cloves, crushed
  • 24-30 snowpeas, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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