Bitter Gourd Fish Slices with Fermented Black Beans Flat Rice Noodles

Name: Bitter Gourd Fish Slices with Fermented Black Beans Flat Rice Noodles
Total time: 30 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 250 g Snakehead Fish Fillet; 0.25 tsp Salt; 1 tbsp Cornstarch; 100 g Bitter Gourd; 1 tbsp Black Fermented Soybeans; 0.5 piece Shallot; 1 tbsp Ginger; 2 cloves Garlic; 3 pieces Small Chili; 400 g Flat Rice Noodles (Hor Fun); 4 tbsp Cooking Oil; 2 tbsp Light Soy Sauce; 1 tsp Oyster Sauce; 1 tsp Sugar; 0.5 tsp White Pepper; 350 ml Water or Broth; 1 tsp Dark Soy Sauce

This recipe features tender fish slices and crisp bitter gourd in a savory sauce made with fermented black beans, served over stir-fried flat rice noodles. It's a popular dish in Ipoh, Malaysia, offering a unique flavor profile compared to the more common 'Wat Tan Hor'.

30 min 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

450

Calories

35g

Protein

45g

Carbs

15g

Fat

Scale recipe

2 servings

Original recipe

Ingredients17 items

Produce

🥒Bitter Gourd100 g

🧅Shallot½ piece

🫚Ginger1 tbsp

🧄Garlic2 cloves

🌶️Small Chili3 pieces

Seafood

🐟Snakehead Fish Fillet250 g

Pantry

🍚Cornstarch1 tbsp

⚫Black Fermented Soybeans1 tbsp

🍜Flat Rice Noodles (Hor Fun)400 g

🌻Cooking Oil4 tbsp

醬Light Soy Sauce2 tbsp

🦪Oyster Sauce1 tsp

🍚Sugar1 tsp

💧Water or Broth350 ml

醬Dark Soy Sauce1 tsp

Spices

🧂Salt¼ tsp

🧂White Pepper½ tsp

Instructions

1
Slice the snakehead fish fillet into thin pieces. Marinate the fish with 1/4 tsp salt and 1 tbsp cornstarch, mixing well until evenly coated. Set aside.
2
Cut off the ends of the bitter gourd. Slice it lengthwise, then use a spoon or knife to scrape out the seeds and pith. Slice the bitter gourd diagonally into thin pieces (about 100g).
3
Place the bitter gourd slices in a bowl, add 1/2 tsp salt, and massage for 30-60 seconds to draw out excess water and reduce bitterness. Rinse thoroughly under running water to remove the salt, then drain and set aside.
4
Finely chop the black fermented soybeans, half a shallot, a small piece of ginger, 2 cloves of garlic, and 3 small chilies. Arrange them on a plate.
5
Separate the flat rice noodles by hand to prevent them from sticking together during stir-frying. Set aside.
6
Heat a wok over high heat. Add 2 tablespoons of cooking oil and swirl to coat the wok. Add the separated flat rice noodles and stir-fry quickly until heated through and slightly browned. Add 1 tablespoon of light soy sauce and continue to stir-fry until evenly coated. Remove the noodles from the wok and place them in a serving bowl.
7
Clean the wok. Add 2 tablespoons of cooking oil and heat over medium heat. Add the chopped black fermented soybeans, shallot, ginger, garlic, and chilies. Stir-fry until fragrant.
8
Add 1 teaspoon of oyster sauce and stir-fry to release its aroma. Pour in 350ml of water or broth. Bring to a boil over high heat.
9
Season the sauce with 1 tablespoon of light soy sauce, 1 teaspoon of sugar, and 1/2 teaspoon of white pepper. Stir well.
10
Add the bitter gourd slices to the boiling sauce. Reduce heat to low and simmer for about 2 minutes to allow the bitter gourd to soften slightly and absorb the flavors.
11
Taste the sauce and adjust seasoning if needed. Add the marinated fish slices to the sauce and cook until just done. Do not overcook the fish.
12
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually add the cornstarch slurry to the sauce while stirring constantly until the sauce thickens to your desired consistency.
13
For color, add 1 teaspoon of dark soy sauce and stir until evenly distributed.
14
Pour the bitter gourd and fish slices with sauce over the stir-fried flat rice noodles. Serve immediately.

Free, no card required.

Cuisinechinese