Steamed fish with black beans

This recipe came from Daniel, a good friend of the family. This is the only steamed fish dish that if not finish the day it is cooked, would actually still taste very good the next day, especially the sauce.

Steamed fish with black beans
Serve 4 -6

1 medium-sized fish, red snapper or grouper (best to use whole fish but if fish too big like mine, fillet and use one portion only)
1 bulb garlic, chopped finely
1-2 inch ginger, chopped
2 tablespoon chopped spring onion
2 tablespoon black beans, washed and chopped
2-3 big chillies, sliced thinly
2 tablespoon oil
1 tablespoon light soy sauce
1-2 teaspoon sugar
cilantro, for garnishing

1. Rub fish with salt, a dash of Shao Hsing wine and cornstarch. Place on a lightly oiled steaming dish.

2. Heat the wok, add oil and when hot add in the garlic, fry until golden brown. Remove from pan, fry ginger, spring onion and black beans in the remaining oil until fragrant and add the soy sauce and sugar. Turn off heat and add the chopped chillies.

3. Spread 2/3 of the fried black beans sauce and 1/2 of the garlic on the fish and steam on high heat for 8-15 minutes depending on the thickness of fish. Check if it is cooked by inserting a fork in the thickest part of fish. Give it another minutes or so if the fork does not go through the flesh easily.

4. Serve hot, garnished with the remaining black beans sauce, fried garlic and the cilantro.


Jo