Fried fish slices with fermented black beans

I normally have this dish in a Mongolian style restaurant in Petaling Jaya and it was so delicious. Unfortunately the restaurant is closed now so had to cook this dish at home. I like to cook this dish a bit dry so that the fish does not become too soggy but you can add more water if you want more gravy to put on the rice. 

Ingredients

2 threadfin fish fillets with the skin on (easier to fry)

1 small green bell pepper

1 small red bell pepper

1 medium sized or 2 small Bombay onion

2 tbsp fermented black beans

Cut the fish fillets into fairly big pieces

Then season with ground white pepper and light soya sauce

Cube the onions and peppers

Put 1 tbsp corn flour onto the fish just before cooking

Heat up some oil until very hot

Put in the fish slices skin side down

Turn the fish over when the skin is slightly golden in colour

Remove from the wok and keep aside

Leave ½ tbsp oil in the wok and put in the onions

Mix thoroughly in the oil

When the onions are slightly soft add the bell peppers and stir well

Add the black beans and a little water

Season with salt and pepper according to your taste

Mix thoroughly

Put in the fried fish and mix well

Add a bit more water if it looks too dry

Dish up and serve immediately