Braised Fish With Black Bean Sauce

3 tablespoons black beans
2 tablespoons polyunsaturated vegetable oil
2 spring onions, chopped
1 x 2.5 cm/1 inch piece root ginger, peeled and
finely chopped
1 small red pepper, cored, deseeded and diced
2 celery stalks, chopped
2 tablespoons soy sauce
2 tablespoons dry sherry
4 cod or haddock cutlets, each weighing
150 g/5 oz
shredded spring onion, to garnish

Soak the black beans in warm water for 10 minutes, then drain.

Hear the oil in a wok or deep frying pan, add the spring onions, ginger, red pepper and celery and stir-fry for 1 minute. Stir in the soy sauce and sherry. Place the fish on top of the vegetables and sinmier for 5 to 10 minutes until almost tender, depending on the thickness of the fish. Spoon over the black beans and cook for 2 minutes.

Arrange the fish on a warmed serving dish and spoon the sauce over. Serve hot, garnished with spring onion.

SERVES 4