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1
1 teaspoon
1 teaspoon
1
tablespoon
1
tablespoon
2
teaspoons
1
tablespoon
1
tablespoon
1
tablespoon
1
tablespoon
2 |
whole
fish, such as a sea bass , grey mullet or grouper, weighing about 900 g,
cleaned
sugar
chopped
fresh root ginger
each
chopped white and green part spring onion
fish sauce
sesame oil
shredded
fresh root ginger
vegetable
oil
black bean
sauce
soy sauce
fresh red
chilies, seeded and shredded
coriander
springs, to garnish |
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Method :
Score fish on both sides at 2.5 cm intervals. Rub inside and out with salt and pepper, then marinate in a
shallow dish with sugar, ginger, white parts of spring onions, fish
sauce and sesame oil for 30 minutes. Place fish with marinade in a hot steamer, or on a rack inside a
wok, cover and steam for 15-20 minutes. Remove dish from the steamer or wok, place ginger and green part
of spring onions on top of fish. Heat vegetable oil in a small saucepan, add black bean sauce,
soy sauce and chilies and stir fry for 30 seconds, then frizzle it
over fish. Garnish with coriander and serve with rice and a salad.
Serves 4
If fish is too big to fit into your steamer or wok, cut it in half
crossways and reassemble on a warmed plate to serve.
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