Bitter Gourd With Black Bean Mackerel. Braised Pork Ribs and Bitter Gourd in Black Bean Sauce - salty fermented black beans act as a perfect foil to the bitter gourd in this flavorful dish. It's Monday again and I hope you all had a great weekend. It was nice and quiet for us.
The black bean sauce compliments the beef very well (and it works equally well with chicken as well) and the sauce masks some of the bitter flavor from the melon as well which is great because bitter melon itself doesn't really have much of a flavor except bitter and 'green'. 😉 So for anyone who is looking for a classic Chinese bitter.
Heat up some cooking oil till hot and blanch the fish fillets in the hot oil.
Once the fish turns white, quickly drain and set aside.
You can cook Bitter Gourd With Black Bean Mackerel using 4 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Bitter Gourd With Black Bean Mackerel
- Prepare 1 cup of canned Black bean mackerel.
- Prepare of VEGETABLE OPTION.
- Prepare 2 cup of celery or.
- It's 1 large of bitter gourd /bitter melon.
Stir fry bitter gourd chicken with black bean If you don't like very bitter pick ripe ones, with light green color. You can boil it for three minutes to get rid of the excessive bitterness, if you like. But I like bitter, the more the better Better not to use mirin here, black beans and oyster sauce will do the trick.
Bitter Gourd With Black Bean Mackerel step by step
- Deseeded the bitter gourd then slice it.
- Put all ingredients into a pan and stir fry for 3 to 5 minute to mix well.
- ANOTHER OPTION. ,, Cerely with black bean and mackeral.
- ANOTHER OPTION USING ""CERELY"" AND COOKING METHOD ARE THE SAME.
- BELOW ARE FEW IF MY BLACK BEAN MACKEREL SAUCE AND BLACK BEAN SAUCE RECIPE,I AM GLAD TO SHARE WITH YOU https://cookpad.com/us/recipes/459651-spaghetti-in-black-bean-mackerel-sauce.
And not minced meet, but thin slices of. Bitter gourd/ melon is a classic accompaniment to this Teochew-style fish soup. It's "blood-cleansing and anti-cancerous and really not that bitter" (years of brainwashing by my mum). Really though, a tiny bit of salting takes away the worst of the mouth-puckering juices, leaving just enough bitterness for a bite to the dish. Heat wok, or a large skillet, on high until smoking.