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

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    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

    Ingredients

    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  

    Method

    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.

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