Sautéed Taʻape with Pork Hash

by Chef Mark Oyama

Ingredients

8 each taʻape fillets

pork hash, see below

Chinese Black Bean Sauce, see below

Instructions

Sauté taʻape until cooked through. Place on top of pork hash and top with black bean sauce. Garnish with chili crisp.

Pork Hash

2 lb pork, ground

2 each scallions, chopped

2 Tbsp ginger, grated

1 small can water chestnuts, minced

1/2 lb shrimp, peeled and minced

2 Tbsp oyster sauce

2 tsp sesame oil

2 tsp shoyu

2 eggs

Instructions

Mix all ingredients until well combined. Form into burgers and sear in a hot pan until cooked through.

Chinese Black Bean Sauce

4 Tbsp salad oil

4 Tbsp ginger, minced

4 tsp garlic, minced

4 Tbsp Chinese black beans, rinsed and drained

4 Tbsp shoyu

3 Tbsp oyster sauce

2 cups chicken stock

cornstarch slurry to thicken

Instructions
In a small pot, combine all ingredients, bring to a simmer and thicken by whisking in a cornstarch slurry.