Chinese Steamed Fish with Black Beans




Chinese Steamed Fish with Black Beans

Recipe only

I love fish and especially when it is simple steamed and serve with an Asian sauce and Asian greens, so simple and healthy yet the simple flavors are just perfect. Invest in a bamboo steamer set and a rice cooker and make simple yet delicious food in no time at all.


INGREDIENTS

2 spring onions, cleaned and trimmed, cut on the angle
300 g firm white fish fillet, cut into 2 pieces
2 tablespoons fermented black beans, chopped
1 tablespoon light soy sauce
1 teaspoon white caster sugar
1 teaspoon sesame oil
2 teaspoons Shaoxing rice wine
60 ml peanut oil
Steamed rice, to serve
Baby bok-choy to serve

METHOD

1. Put the cut spring onions in a shallow heatproof bowl and place the fish fillets on top. Combine the black beans, soy sauce, sugar, sesame oil, and rice wine, and pour over the fish. Place the bowl in a bamboo steamer over a saucepan of boiling water, cover with the lid and steam until fish is just cooked (7-8 minutes). Carefully remove the bowl from the steamer. 

2. Arrange the fish and sauce on a plate or in a bowl.

3. Heat the peanut oil in a small saucepan until just smoking and then douse the fish with this hot oil before serving with steamed rice and steamed baby bok choy.
Location: South East Asia

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