Chinese steamed fish in black bean sauce


Ingredients 11
Servings 6
Time

Ingredients

  • 1
    kg
    whole red roman, cleaned and scaled, head and tail on
  • small piece fresh ginger
  • salt
  • 1
    Litres
    water
  • 30
    g
    black beans, fermented
  • 15
    ml
    olive oil
  • 15
    ml
    Chinese vinegar
  • 5
    ml
    crushed ginger
  • 1
    red or yellow sweet pepper, seeded and chopped
  • 1
    clove garlic, chopped
  • 6
    spring onions, sliced and placed into cold water to curl
 

Method

 
Rub fish inside and out with ginger piece. Place ginger in fish cavity. Place fish in an ovenproof dish and sprinkle with salt. Place a rack in the base of a wok. Pour in water and bring to boil. Place fish on rack. Sprinkle beans over, cover wok and steam fish and beans for 10 minutes. Remove fish from wok and pour off water in wok. Return wok to stove. Remove ginger from fish cavity and discard. Heat wok, add oil, vinegar, crushed ginger, sweet pepper and garlic and toss for 30 seconds. Top fish with mixture and garnish with curled spring onions.
 

Read more on: steam  |  fish/seafood
 

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