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Ingredients
1 large onion, sliced.
1 tablespoon of soy sauce.
1 teaspoon cornflour.
1/2 cup dry sherry.
1/2 cup stock shredded shallots, to garnish.
1x1 kg whole barramundi, bream or snopper.
2 cloves of garlic, crushed.
2 teaspoon grated ginger root.
2 teaspoons black beans.
600 ml oil.
Instructions
Clean fish and slash both sides.
Sprinkle with cornflour.
Heat the oil for deep-frying in a wok.
Slide the fish into the hot oil, holding it by the tail, and ladle hot oil over the fish until cooked.
Remove the fish from the oil, drain well, and place onto a serving plate and keep warm.
Wash black beans in warm water, drain and squeeze dry.
Mix beans, sherry, and ginger in a small bowl.
Pour off the oil from the wok leaving 2 tablespoons of oil in the wok.
Heat and stir-fry onion and garlic until the onion is just soft.
Add the black beans and stir-fry for a further 2 minutes.
Pour in the soy sauce and stock and simmer for 5 minutes.
Spoon the sauce over the fish and garnish with the shallots.
Serve hot with steamed rice.
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