Recipe: Stir-fried Fish Fillet with Black Bean SauceIngredients

:1/2 lb sole fish fillet (cut into pieces and marinate with 1/2 tablespoon corn starch)2 tablespoon Lee Kam Kee black bean sauce1 small onion (quartered)6 dried chilies (deseeded)1 small green bell pepper (cut into small pieces)2 stalk scallions (cut into 1.5 inch length)5 slices fresh ginger1/8 teaspoon fish sauce1/2 teaspoon sugar1/8 teaspoon sesame oil1/4 tablespoon corn starch (mix with 3 tablespoons water)Method:
Heat up the wok and add in some cooking oil.
Add sliced ginger, onions, bell peppers, dried red chilies and stir fry them until aromatic.
Add in the fish and do a quick stir.
Add the black bean sauce, fish sauce, sugar, and sesame oil and stir fry until the fish is cooked.
Add in the corn starch mix to thicken the sauce.
Toss in the chopped scallion and do a quick stir, dish up and serve hot.