Steamed sea bass with black bean sauce

Monday, 27 March 2017 - 9:57 | Views - 1,064

Ingredients

1 sea bass, head on, gutted

2cm piece ginger

cooked jasmine rice

1 tbsp groundnut oil

2 garlic cloves

2 tbsp grated ginger

2 tbsp fermented black beans, rinsed and crushed with the back of a spoon

3 tbsp toasted sesame oil

3 tbsp light soy sauce

2 spring onions

1 small handful coriander, leaves picked

Prep: 20 MINS
Cook: 10 MINS

Method

1)Wash the fish in cold running water.

Pat dry with kitchen paper, then slash 3-4 slits into the skin on both sides.

Season all over with salt and ground white pepper.

Place ginger slices in the slits of the fish and inside the cavity.

2)Place the fish on a plate that fits inside your wok.

In your wok place a pudding bowl upside down and pour water to come halfway up.

Place the wok on the heat and bring the water to a boil.

3) Steam on high heat for 8-9 mins, then leave to rest.

4)While the fish is cooking, make the black bean sauce.

Add the groundnut oil to a hot wok or frying pan.

When it starts to smoke, add the garlic, ginger and beans (or use 100g ready-made black bean sauce) and stir-fry for a few secs.

5)Carefully remove the fish (you can keep it on the plate that you cooked it on).

Garnish with the spring onions and coriander, then drizzle over the black bean sauce and serve with rice.

Share This Article