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Ching-He Huang's Steamed sea bass with black bean sauce
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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.
This recipe was first published in Thu Apr 03 14:10:00 BST 2014.