Fried Mackerel in Preserved Black Bean Paste

Fried Mackerels with Black Bean Paste

We usually buy the canned sardines in preserved black bean paste but yesterday I fried two pieces of medium size mackerels and cooked them with fresh black bean paste. I could have eaten the mackerels as fried fish but I wanted to try the fish with some added flavour. It smelt really good after frying and I was tempted to eat them then. My family likes eating fish. So, I usually stock up on several types of fish in the freezer. And I have mackerels, pomfrets, sea bass, hasa-hasa, basa fillets and female capelins any time I want to cook. Otherwise, certain types of fish are better when cooked fresh, like salmon and trout which I don't stock up.

Fried Mackerels with Black Bean Paste

Once I am done frying the mackerels, I set them a side and start with preparing the black bean sauce. Using the same cooking oil that was used to fry the fish, add two spoons of black bean paste (preserved and salted black bean paste). Simmer for several minutes and add one spoon of finely chopped ginger. Add about four spoons of water and then throw in the fried mackerels. Turn and mix the mackerel with the black bean sauce then transfer to a serving plate.