Chinese Black Pepper Fish

This Chinese Black Pepper Fish stir-fry is easy to make and has delicious peppery and savory flavors. You can use store-bought Black Pepper Sauce or make your own using our recipe.

Can't get enough of Black Pepper dishes? Try my Black Pepper Shrimp next!

🥡 About This Recipe

Growing up, this is a dish my mother used to make a lot. It's similar to Black Pepper Beef, but instead of beef, it uses fish fillets. I didn't see any reliable recipes online, so I'm happy to share this recipe with you guys today!

In this recipe, I'll show you how to make a homemade black pepper sauce. It's super easy and way tastier than store-bought sauce. It has a much fresher and lighter taste.

You only need four main ingredients: soy sauce, oyster sauce, chicken stock, and black pepper. For the best flavor, I suggest cracking your own pepper. The flavor is much spicier and stronger than pre-ground.

🐟 What Fish To Use?

Basa fillets are my absolute favorite fish for this recipe. They're tender and moist and can be very thick in the center. The thicker pieces are extra juicy and taste delicious with the black pepper sauce.

Try to use the fillets that have not been pre-brined or injected with any saline solution. Manufacturers like to do this to increase their weight before selling, but it can give the fish a mushy texture when it's defrosted.

Also try to avoid flounder or sole because they're too delicate and tend to fall apart when stir-fried.

🧂 Ingredients

• Fish Fillets: As previously stated, basa fillets are my top pick.
• Marinade: Egg white, Shaoxing wine, cornstarch, and salt. The egg white helps thicken the marinade so it clings to the fish better; this will make the crust thicker. Shaoxing helps clear out the fishy flavors in the fish.
• Black Pepper Sauce: Chicken stock (or water), oyster sauce, soy sauce, freshly cracked black pepper, sugar, and some cornstarch for thickening. If using store-bought sauce, mix two tablespoons with two tablespoons of water.
• Oil: Any neutral-flavored, high-smoke-point oil like canola or vegetable.
• Garlic and Ginger: Try to mince them as small as possible to release the most flavor.
• Bell Pepper and Onions: These are pretty standard vegetables for black pepper dishes.

🔪 Instructions

STEP 1: In a medium bowl, combine Shaoxing wine, salt, egg white, and cornstarch. Add the fish fillets, mix well, and let it marinate for 10 minutes.

STEP 2: Meanwhile, in a small bowl, mix together chicken stock, oyster sauce, soy sauce, black pepper, sugar, and cornstarch.

STEP 3: Heat a wok over medium-high heat and add 5 tablespoons of oil. Place as many marinated fish pieces as will fit in a single layer without touching. This will need to be done in 2-3 batches. Cook until the bottom is golden brown, then flip and cook until the other side is lightly golden. Transfer the cooked fish to a plate, leaving the oil behind.

STEP 4: Add the garlic and ginger to the wok and saute for 10 seconds. Add onions and bell peppers, stir-frying for another 2 minutes.

STEP 5: Give the prepared sauce a stir, then pour it into the wok. Heat until it starts bubbling.

STEP 6: Return the fish to the wok and gently coat the fish in the sauce. Be extremely gentle as the fried fish is super delicate. Reduce the heat and allow it to simmer for 2 minutes. Serve immediately!

📋 Recipe

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