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Cut the fish fillets into two-bite pieces.
Put the fish in a bowl, add the rice wine and sprinkle with salt. Mix well, then set aside while preparing the other ingredients.
Briefly rinse the black beans with warm water, then drain them. Put them in a small bowl, then add the sugar, soy sauce, white pepper and 15ml (1 tbsp) of warm water. Mix well, then set aside to soak.
Place the asparagus spears flat on a cutting board and use a vegetable peeler to peel off the tough outer skin from the lower part of each stalk. Cut the spears into 2.5cm (1 in) pieces.
Bring a pot of lightly salted water to the boil, add the asparagus pieces and blanch for 15 seconds. Drain in a colander, rinse with cold water and drain again.
Cut the ginger slices into thin matchsticks. Slice the garlic cloves in half. Cut the spring onions into 2.5cm (1 in) pieces.
Heat a wok over a high flame. When the wok is hot, add the cooking oil. Swirl the wok until coated with the oil, then add the asparagus and sprinkle lightly with salt. Stir-fry for about 30 seconds.
Add the ginger and garlic and stir-fry for about 15 seconds. Add the fish and the black bean sauce. Mix gently, then turn the flame to low.
Cover the wok with the lid, then simmer the ingredients for 30 seconds. Gently stir the ingredients and if the mixture seems dry, add about 45ml (3 tbsp) of hot water.
Turn the flame to high and cook the ingredients, stirring gently, until the fish is cooked and the liquid lightly coats the ingredients. Turn off the flame.
Taste the sauce and correct the seasonings, if necessary.
Stir in the spring onion and sesame oil. Transfer the ingredients to a plate and serve immediately.