Steamed sea bass with black bean sauce

Steamed sea bass with black bean sauce

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Prep: 20 mins Cook: 10 mins

Easy

Serves 2
Chinese meals don't need to be eaten out of a takeaway carton - this special fish dish makes a smart dinner for two

Nutrition and extra info

Nutrition: per serving

  • kcal511
  • fat29g
  • saturates5g
  • carbs11g
  • sugars8g
  • fibre1g
  • protein49g
  • salt7.67g
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Ingredients

  • 1 sea bass, head on, gutted
  • 2cm piece ginger, thinly sliced

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp Shaohsing rice wine
  • cooked jasmine rice, to serve

For the black bean sauce

  • 1 tbsp groundnut oil
  • 2 garlic clove
  • 2 tbsp grated ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp fermented black beans, rinsed and crushed with the back of a spoon (or use 100g black bean sauce instead)
  • 1 tbsp Shaohsing rice wine
  • 3 tbsp toasted sesame oil
  • 3 tbsp light soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 spring onion, shredded

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 small handful coriander, leaves picked

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. Pour the rice wine over the fish, put the plate onto the upside-down bowl and place the lid of the wok on top. 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. Add the rice wine, sesame oil and light soy sauce, then bring to the bubble.

  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.

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Comments (1)

tiaweston's picture

to add more flavour to the dish i did baby carrots glazed in honey and pan fried them!:D

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