Stewed Catfish

This dish is delicious for a change. I stewed the fish instead of boiling soup with black beans. Dont buy the small catfish. Get the weight around 1 kg or more. It is very fleshy and the bones can be easily discarded when you eat. To clean the fish, you have to run boiling water and lightly rub with salt to get rid of the slime.

Ingredients:

1 kg catfish ( clean and cut into big slices)
4 or 5 dried chillies, cut into 1-inch piece
2 big onions, cut into wedges
5 ginger slices
1 cup oil for frying
1 tablespoon oyster sauce
1 tablespoon beanpaste (tau cheong)
1 table soy sauce
1 teaspoon black sauce
1 cup water
1 tablespoon cornflour to mix in a little water
2 spring onions cut into 2-inch length

Method:

Add oil in a wok. When oil is hot, fry catfish pieces till evenly light brown. Dish out and put aside. Take out the oil and remain 2 tablespoon oil in the wok. Fry onions, ginger and chillies until fragrant. Add in the beanpaste, stir fry to mix and add 1 cup water. Put in the fish and a mixture of soy sauce, black sauce and oyster sauce. Simmer in low flame for half an hour or till the meat is soft and smooth to taste. Add cornflour mixed in a little water. Stir in to thicken the gravy. Sprinkle in the spring onions. Add salt and pepper to taste. Stir to mix and dish out on a plate to serve.