If you’ve ever dined in a Chinese restaurant and found yourself enamored with the bold, umami-packed flavor of Cantonese black bean sauce, you’re going to love this dish. This Cantonese Black Bean Sauce Fish Stir-Fry brings together tender fish fillets, crunchy vegetables, and a savory sauce made with fermented black beans, garlic, and ginger. It’s a punchy, satisfying fish dinner that comes together in under 30 minutes—ideal for busy weeknights or for anyone craving a deep dive into Asian cooking. While not as saucy as a fish curry recipe or as delicate as a Japanese fish recipe, this stir-fry delivers its own distinct profile that’s rooted in Chinese culinary traditions but flexible enough to play with others.
Cantonese Black Bean Sauce Fish Stir Fry
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Chinese
Wok or large skillet A wok is ideal for high-heat, fast cooking that defines a good stir-fry. However, a wide skillet with high sides will also do the trick.
Mixing bowls You’ll need a few for marinating the fish and mixing sauces.
Slotted Spatula or Fish Turner Useful for flipping the delicate fish fillets without breaking them apart.
Small saucepan (optional) To pre-mix or warm the black bean sauce.
Cutting board & knife Essential for prepping vegetables and aromatics.
For the Fish
- 1 lb white fish fillets tilapia, cod, or snapper work well
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon light soy sauce
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 tablespoon oil for pan-frying
For the Sauce
- 2 tablespoons fermented black beans rinsed and mashed lightly
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sugar
- 1/2 cup chicken broth or water
- 1 teaspoon cornstarch for slurry
- 1 tablespoon water for slurry
Vegetables
- 1 red bell pepper sliced into strips
- 1/2 onion sliced
- 1 stalk celery thinly sliced
- 2 scallions cut into 1-inch pieces
- 1 thumb-sized piece of ginger julienned
- 2 cloves garlic minced
Garnish
- Chopped scallions
- Toasted sesame seeds optional
- Fresh chili slices optional for heat
Marinate the Fish
Start by cutting your white fish into 2-inch pieces. In a bowl, mix the fish with Shaoxing wine, soy sauce, white pepper, and cornstarch. Set aside for 10 minutes. This brief marinade infuses the fish with flavor while the cornstarch helps create a silky, restaurant-style texture when cooked.
Prepare the Sauce
In a small bowl, combine mashed fermented black beans, oyster sauce, soy sauce, sugar, and chicken broth. Separately, mix cornstarch with water to create a slurry. You’ll add this at the end to thicken the sauce.
Pre-Cook the Fish
Heat 1 tablespoon of oil in a wok over medium-high heat. Gently lay the marinated fish in the pan and cook for about 2 minutes per side, just until opaque and lightly golden. Don’t overcrowd the pan—cook in batches if needed. Remove and set aside.
Stir-Fry the Aromatics and Veggies
Add a touch more oil to the pan. Stir-fry the ginger and garlic until fragrant, about 30 seconds. Toss in onions, bell peppers, and celery, and stir-fry for 2–3 minutes until just tender but still crisp.
Combine and Finish
Return the fish to the wok. Pour in the black bean sauce and gently toss to coat everything evenly. Let it simmer for a minute before adding the cornstarch slurry. Stir until the sauce thickens slightly and everything is well-glazed.
Serve
Garnish with scallions and sesame seeds if using. Serve hot over jasmine rice or alongside steamed bok choy.
Pairings
This dish is vibrant enough to shine solo, but even better when paired smartly. Serve it over steamed jasmine or sticky rice, which soaks up the glossy black bean sauce beautifully. If you're looking for something low-carb, opt for cauliflower rice or steamed greens like Chinese broccoli or bok choy.
Pair it with a side of hot and sour soup or Asian shrimp recipes like garlic chili prawns for a dinner that balances land and sea. For drinks, go with light lager, jasmine tea, or even a crisp white wine like a dry Riesling or Pinot Grigio.
This dish also holds up well in a bento box-style lunch, nodding to the practicality of many japanese fish recipes that favor room-temperature service and light proteins.
FAQs
1. What type of fish is best for this stir-fry?
Use firm white fish fillets like tilapia, cod, or snapper. They hold up well during cooking and absorb the black bean sauce beautifully. These choices also align well with white fish recipes common in asian fish recipes.
2. Can I substitute the black bean sauce?
While fermented black beans have a unique salty-umami flavor, you can use ready-made black bean garlic sauce from Asian grocery stores as a shortcut. However, if you're after authenticity in a chinese fish recipe, using whole fermented beans is ideal.
3. Is this dish spicy?
Not inherently, but you can dial up the heat by adding chili oil, red pepper flakes, or fresh chili slices at the end. This makes it more akin to some korean fish or thai fish recipes.
4. Can I steam the fish instead?
Absolutely. You can steam the marinated fish separately and pour the stir-fried vegetables and sauce over it. This method leans toward more traditional chinese steamed fish or other steamed fish recipes and makes the dish even lighter.
5. Can I use frozen fish?
Yes, just make sure it’s fully thawed and patted dry before marinating. Too much moisture can cause the fish to fall apart or steam rather than sear, which impacts the stir-fry's texture.
