Stir-fry with Monchong

Menu Notes:

• Monchong is the Hawaiian-Japanese name for sickle pomfret, a fish that is found in Hawaiian waters. The flesh is slightly pink when raw; white and firm with a mild taste when cooked. Any similar fish could be substituted for monchong in this recipe.
• Any vegetable that appeals or needs to be used immediately may be substituted for those in the following recipe, but I would suggest always to include the mushrooms. Cooking time may be longer for root vegetables, or shorter for leafy greens.

The Ingredients (for two people):

• 35 g (or ¼ cup) of Chinese salted black beans
• 15 g (or 5 to 6 cloves) of garlic
• 15 g (or a 1-inch piece) of ginger
• 300 g (or 11 oz) of mushrooms
• 35 ml (or 2 tablespoons) of sherry
• 35 ml (or 2 tablespoons) of soy sauce
• 1 red bell pepper
• 225 g (or 8 oz) of asparagus
• 50 ml (or 3 tablespoons) of cooking grade olive oil
• One fillet of monchong or similar fish, weighing approximately 450 g (1 lb)

The Method:

1. Place the black beans in a sieve and wash them well under running water to remove salt; pick through them and discard any hard pieces.
2. Peel the garlic and ginger.
3. Finely chop together the ginger, garlic, and black beans.
4. Wash and slice the mushrooms and bell pepper; wash the asparagus and cut them into 5-cm (or 2-in) lengths.
5. Heat the oil in a large skillet or wok over medium-high heat and, when it is almost at smoking point, add the mushrooms. Stir-fry them immediately so that each piece takes up some of the hot oil. 
6. When the oil has been absorbed, add the sherry and continue to stir-fry until the mushrooms begin to render some of the oil.
7. Add the chopped ginger, garlic, and black beans and stir-fry for one minute.
8. Add the asparagus and stir to coat with the black bean mixture.
9. Drizzle the soy sauce into the pan and briefly stir to mix it evenly throughout.
10. Cover the pan, turn the heat down to medium, and cook for 2 minutes.
11. Wash the monchong fillet, pat it dry, and cut it into strips about 5 cm (or 2 in) long and 1 cm (or ½  in) wide.
12. Add the monchong and the red bell pepper strips to the pan and stir to coat them with the black bean mixture.
13. Replace the lid on the pan and cook for another 3 minutes.