Chinese-Style Steamed Fish

Chinese-Style Steamed Fish
 
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by Farmers Choice

 
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Ingredients

Ingredients
Method
 
  • 2 sea bass
  • 25g salted black beans
  • 2.5g sugar
  • 30g shredded fresh root ginger
  • 4 garlic cloves, thinly sliced
  • 30g chinese rice wine or dry sherry
  • 30ml light soy sauce
  • 4-6 spring onions, finely shredded
  • 45ml groundnut (peanut) oil
  • 10ml sesame oil
1. Wash the fish inside and out under cold running water, then lay them dry on kitchen paper. Using a sharp knife, slash three or four deep cross shapes on each side of each fish.
2. Mash half the black beans with the sugar in a small bowl and then stir in the remaining whole beans.
3. Place a little ginger and garlic inside each fish and then lay them on a plate or dish that will fit inside a large steamer. Rub the bean mixture into the fish, especially into the slashes, then sprinkle the remaining ginger and garlic over the top. Cover and chill for 30 minutes.
4. Place the steamer over a pan of boiling water. Sprinkle the rice wine or sherry and half the soy sauce over the fish and steam them for 15-20 minutes or until just cooked.
5. Sprinkle with the remaining soy sauce and sprinkle the spring onions over the fish.
6. In a small pan, heat the groundnut oil until smoking, then trickle it over the spring onions. Sprinkle with the sesame oil and serve immediately.

Chinese-Style Steamed Fish

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This recipe was uploaded by Farmers Choice

 
 

Method


1. Wash the fish inside and out under cold running water, then lay them dry on kitchen paper. Using a sharp knife, slash three or four deep cross shapes on each side of each fish.
2. Mash half the black beans with the sugar in a small bowl and then stir in the remaining whole beans.
3. Place a little ginger and garlic inside each fish and then lay them on a plate or dish that will fit inside a large steamer. Rub the bean mixture into the fish, especially into the slashes, then sprinkle the remaining ginger and garlic over the top. Cover and chill for 30 minutes.
4. Place the steamer over a pan of boiling water. Sprinkle the rice wine or sherry and half the soy sauce over the fish and steam them for 15-20 minutes or until just cooked.
5. Sprinkle with the remaining soy sauce and sprinkle the spring onions over the fish.
6. In a small pan, heat the groundnut oil until smoking, then trickle it over the spring onions. Sprinkle with the sesame oil and serve immediately.
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