Wendell's Opah with Black Bean Sauce

Wendell adapted a mahimahi recipe he found in Sam Choy's The Choy of Seafood cookbook and made this ono opah dish.  It was already dark by the time I got home, and I didn't know quite how to photograph it.  I ended up putting the dish in front of a window and bouncing the flash off the window.  Don't know why I was so stingy with the black bean sauce.  I shoulda put more.



Prepare the opah, vegetables and sauce separately and combine/assemble when ready to eat:

Season the opah with salt and pepper, dust with flour and saute in skillet with some oil. Remove from heat.

Stir fry onion, red bell pepper and mushroom in 1 tbs. salad oil and 1 tsp. minced ginger.  Add 1/2 tbs. oyster sauce.  Remove from heat.

Black Bean Sauce:
2 tbs. vegetable oil
2 tbs. minced ginger
2 tsp. minced garlic
2 tbs. fermented black beans, rinsed and drained
1/4 c. sherry wine
2 tbs. shoyu
1 tbs. oyster sauce
1 tbs. sugar
1 1/2 c. chicken broth
2 tbs. cornstarch and 1/4 c. water (thickening)

Heat oil, ginger and garlic for about 30 seconds.  Add rest of ingredients. Bring to boil, reduce heat and simmer for about 15 minutes.  Add thickening. Remove from heat.