Steamed Sea Bass With Black Bean Sauce
This steamed sea bass dish is a flavorful and aromatic recipe that is sure to impress. The tender fish is infused with ginger and steamed to perfection, then paired with a savory black bean sauce that adds depth and richness to every bite. Garnished with fresh spring onions and coriander, this dish is a delightful balance of flavors that is perfect served over a bed of jasmine rice. Enjoy this dish as a delicious and healthy meal that will tantalize your taste buds.
— Constant Cookbook
Ingredients
- 1 sea bass , head on, gutted
- 2cm piece ginger , thinly sliced
- 2 tbsp Shaohsing rice wine
- cooked jasmine rice , to serve
- 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 (or use 100g black bean sauce instead)
- 1 tbsp Shaohsing rice wine
- 3 tbsp toasted sesame oil
- 3 tbsp light soy sauce
- 2 spring onions , shredded
- 1 small handful coriander , leaves picked
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 511 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 49 grams protein
- Sodium Content: 7.67 milligram of sodium
Comments
No comments found.