Steamed sea bass with black bean sauce recipe
- Cuisine: Chinese
- Cook Time: 45 min(s)
- Serves 4
Featured as part of our Cooks and their Books series.
Ingredients4 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
Vegetable oil, to deep-fry
1 bird’s eye chilli, finely sliced
Handful garlic chives
PreparationTo 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.
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