Fish Fillet with Black Beans

There's a red snapper overload in the refrigerator this week! See, my mom does the fresh food shopping only every Friday morning at the Abu Hamour Fresh Market (but grocery shopping is our favorite past time, we do it nightly! hahaha!).
I say there is an overload because I've already run out of ideas on how to cook them! My mom had already been close friends with her "suki" (the shop where she's a regular customer). So when she buys 2kgs of fish, she's usually given 2.5kg or on better days up to 3kgs. That's how it is here in Qatar actually, freebies are a common occurrence, even at the grocery store. I mean, you wouldn't always be lucky in haggling the prices but you can always get double of what you paid for! Specially with food, sometimes even get produce you don't have to pay for! So yes, for about QR65.00 (roughly $18.00), she brought home about a dozen kilos of fresh fish of different variety. For the red snapper I'm guessing she took home about 4kg worth of the 2kg she paid for.  


Ingredients:
1/2 kg fish fillet
4 cloves garlic, coarsely chopped
1 large onion, quartered
1 stalk celery, sliced
2 tbs black beans
1 small carrot, sliced diagonally
1 bell pepper, sliced about an inch size
ginger (about 1 inch size), sliced thinly
a handful of pechay leaves (optional, these are also in the ref and I find they're just about starting to wilt so might as well use them too, nothing wrong with some green leafy vegetables on your dish!)
1/2 cup cooking oil
1 cup water
1/2 cup flour
1 tbs corn flour
1 tbs soy sauce
1 tbs rice vinegar
2 tbs sugar
salt and pepper

Method:
Pat dry the fish fillets and season with salt and pepper, then dredge with flour.
Shake off excess flour and fry in batches, making sure that the fish is set in a single layer in the pan. Cook both sides until crust forms on the fish, but don't overdo it. You don't want the fish to be so crisp that it will not absorb the flavors of the sauce later on.
Remove the fish from the pan and drain excess oil on paper towels. Pour off the oil and leave only about 2 tbs on the pan for cooking the sauce.
On the same hot pan, saute the garlic and onion until fragrant, don't let it toast.
Add in the drained black beans. After about 2-3 mins, add the celery and carrots and stir fry for another 2-3 minutes then toss in the onion and bell pepper.
In a cup, mix the soy sauce, rice vinegar, pepper and sugar until sugar is fully dissolved then pour into the pan.
Put back the fish, stir fry a bit so all fillets are coated with sauce.
Dissolve the corn flour in water and pour into the pan. Adjust the heat to high and let it simmer until desired thickness of sauce is achieved.
Toss in the pechay leaves and simmer for another minute or so.
Turn off the heat and transfer to a serving platter. Serve with hot rice. Enjoy!