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Wendell’s Black Bean Monchong

A recipe adapted from my brother in law. Wendell says opah (moonfish) will work well with this recipe or any white fish. Simple and oh so good served over steamed white rice.







Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 20 minutes | Ready In: 30 minutes
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Wendell’s Black Bean Monchong

2 lbs. monchong (pomfret), cut to desired size pieces

½ tsp. salt

¼ tsp. white pepper

½-1 c. cornstarch

3 tsp.+ 1 tsp. vegetable oil

2 TB salted black beans, rinsed, mashed

3 cloves garlic, minced

2 TB Aloha shoyu

1 TB sugar

1 tsp. cornstarch mixed with ½ (14.5 oz). can chicken broth

Cooking Process:

Season fish with salt and pepper. Lightly dust with cornstarch. In a skillet over medium heat; sauté fish in 3 tsp. of oil until cooked on both sides. Remove from heat; keep warm. Wipe skillet clean. Into skillet; sauté black beans and garlic in remaining teaspoon of oil until fragrant. Add soy sauce, sugar and cornstarch mixture. Bring to a boil. Reduce heat; stirring until mixture has thickened slightly. Add fish into skillet to coat with sauce. Serve immediately. Serves 4-6.

Nutritional Information:

There are no nutritional values recorded for this Wendell’s Black Bean Monchong recipe.

User Reviewsview all rating
Reviewed on: Aug 14, 2014 By
So easy and flavorful! My family said it was definitely one I needed to make again.