By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
449 cal · 50 min
Chinese Deep-Fried Fish with Spicy Black Bean Sauce
Recipe GLPR099a45bffa78c2
A whole red snapper is cut into steaks, dredged in seasoned rice flour, and deep-fried until golden and crispy. The fish is then topped with a savory-spicy black bean sauce infused with ginger, garlic, and serrano chiles, finished with fresh cilantro and served over chicken stock-based sauce.
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Ingredients
1 whole red snapper (2 to 3 pounds), cleaned and scaled
1 cup rice flour
Kosher salt to taste
Freshly ground black pepper to taste
Peanut oil for frying
4 scallions, sliced thin
1 piece fresh ginger (1 inch), peeled and minced
2 cloves garlic, sliced thin
1 serrano chile, sliced thin
1/2 cup fermented black beans
2 cups low-sodium chicken stock
2 tablespoons cornstarch
2 tablespoons water
Fresh cilantro leaves for garnish
Directions
Remove the head from the snapper using a sharp knife or ask your fishmonger to do this for you. Cut the fish into 2-inch thick steaks. Pour the rice flour onto a plate and season generously with kosher salt and freshly ground black pepper. Working with one piece at a time, dredge each fish steak in the seasoned rice flour, coating both sides evenly, then shake off any excess flour.
Heat peanut oil in a deep pot or wok to 350°F. Once the oil reaches temperature, carefully lower the fish steaks into the hot oil. Deep-fry for 12 to 15 minutes, until the exterior is golden brown and crispy and the fish is cooked through (internal temperature should reach 165°F). Remove the cooked fish with a slotted spoon and place on paper towels to drain. Transfer the drained fish to a serving platter.
Carefully drain all but 3 tablespoons of oil from the wok. Return the wok to medium-high heat. Add the sliced scallions, minced ginger, sliced garlic, and sliced serrano chile; stir-fry for about 2 minutes until fragrant. Add the fermented black beans and stir-fry for another minute, allowing the flavors to blend.
Pour the low-sodium chicken stock into the wok and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, allowing the sauce to begin thickening. In a small bowl, mix the cornstarch with 2 tablespoons of water, stirring well to ensure there are no lumps. Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly. The sauce will thicken immediately. Cook for an additional 2 minutes while stirring, then pour the entire black bean sauce over the fried fish pieces. Garnish with fresh cilantro leaves and serve hot.
Comments
Fermented black beans are the gatekeeping ingredient here—you'll need to make a special trip to an Asian market or Harris Teeter's international aisle, and that single stop adds real cost and time to a midweek plan. Red snapper is typically available at Publix and Harris Teeter seafood counters, but pricing swings sharply; at $12–16 per pound for six servings, you're looking at $18–24 in protein alone. The 50-minute window is honest if you buy whole snapper already scaled, but add 10 minutes if you're cleaning it yourself. This is a confident, hands-on dish that rewards attention during frying and sauce-making, not a set-and-forget family dinner—and it does not reheat well, which means same-night eating only.
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