Steamed sea bass with black bean sauce recipe

Created by Will Ricker

Add a comment

Enlarge text

Rate this recipe

Cuisine: Chinese
Cook Time: 45 min(s)
Serves 4

Featured as part of our Cooks and their Books series.

Ingredients

4 x 150–170 g fillets sea bass (or any firm white fish)
1 tbsp vegetable oil

Black bean sauce
1 tbsp vegetable oil
2.5cm-piece fresh ginger, peeled, cut into batons
2 garlic cloves, finely chopped
60 ml shaoxing wine
20 g dried black turtle beans, soaked overnight
200 ml chicken stock
1 tsp sugar

Garnish
Vegetable oil, to deep-fry
1 bird’s eye chilli, finely sliced
Handful garlic chives

View conversion table

Preparation

To make the black bean sauce, heat the vegetable oil in a wok then stir-fry the ginger and garlic for 3–5 minutes, until fragrant. Add the wine and boil vigorously until reduced by a quarter.

Stir in the black beans and chicken stock and return to the boil. Lower the heat and simmer for 20 minutes to reduce a little.

To prepare the garnish, heat the oil in a small saucepan and deep-fry the chilli slices until crisp and golden. Drain on kitchen paper.

Sit a steamer basket in the wok over the black bean sauce. Rub the sea bass fillets with a little oil and sit them in the steamer basket. Cover with a lid and steam for 8–10 minutes, or until just cooked. Lift the steamer basket out onto a plate and keep the fish warm.

Increase the heat under the black bean sauce and boil until reduced to a syrup consistency. Season to taste with sugar, if you like.

Divide the black bean sauce among 4 warmed plates. Cut the sea bass into slices and arrange on top. Sprinkle with deep-fried chilli and garlic chives and serve.

SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.

Recipe from The Eastern & Oriental Cookbook by Will Ricker, with photographs by William Meppem. Published by Hardie Grant Books.

If you enjoyed this Steamed sea bass with black bean sauce recipe then browse more Chinese recipes, seafood recipes, cooks and their books recipes, modern asian: the eastern and oriental cookbook recipes, prepare ingredients in advance recipes, healthy recipes and our most popular hainanese chicken rice recipe.

Chinese Restaurants

Displaying 10 of 815 Chinese Restaurants.

	Restaurant	Book Online	Suburb
1.	Eastern Garden Chinese Restaurant		Toorak Gardens
2.	Zen		Magill
3.	Greenwood Seafood Restaurant		North Sydney
4.	Harry's Singapore Chilli Crab		Sydney
5.	Dragonfly Theatre & Cabaret Restaurant		Tullamarine
6.	Asian Cafe		City
7.	The Chairman and Yip		City
8.	China Tea Club		Lyneham
9.	Lakeview Restaurant		Tuggeranong
10.	Leong Kitchen		Campbell

View all Chinese restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.