Help with Black Bean sauce fish dish?

Question

I like to have the fish seered in very hot oil before adding the soy sauce and spirit but also want the garlic, ginger and chilli flavour to infuse into the oil. The thing is that the garlic burns very easily in the very hot oil.

I tried using low heat to allow the garlic to fuse in and then turn up the heat at the point of putting in the fish but again because the garlic is in the oil, it still burns. Any solutions?

Answer 1

you are supposed to put garlic in when the dish is half way done.  then it won't burn.  but it would be better if you finely chopped it.  - tip from a chinese girl...

Answer 2

Unfortunately, garlic, although a powerful antiseptic and flavor enhance burns almost instantly.  Why not make the sauce first and then add garlic powder.  Good luck.