Ching-He Huang's Steamed sea bass with black bean sauce

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 2


2 sea bass
½ tsp salt
½ tsp ground white pepper
2 cloves garlic, crushed
2cm piece ginger, grated, extra thinly sliced
3 salad onions, sliced and white and green parts separated
2 tbsp Waitrose Cooks' Ingredients Shaoxing Rice Wine or dry sherry
3 tbsp toasted sesame oil
3 tbsp light soy sauce
2 tbsp Waitrose Cooks' Ingredients Black Bean Sauce  


1 Using a sharp knife, make slashes across the fish fillet and place on a heatproof plate. Season on both sides. If you wish, insert the ginger slices into the slashes of the fish.

2 In a small bowl, mix together the garlic, ginger and whites from the salad onions and spoon over and into the fish. Place the plate into a bamboo steamer or colander. Drizzle over the rice wine.

3 Half fill a wok with water and bring to a boil before covering the wok with the bamboo steamer - it should sit over the water rather than touching it. Cover with a lid and steam the fish until flaky to the touch - about 15 minutes.

4 Mix together the sesame oil, light soy, black bean sauce and the green salad onions and pour onto the fish 2 minutes before serving. Serve immediately with jasmine rice.