Double chilli flounder

This is chilli, ginger and black bean combo is a wonderfully simple recipe and great for anyone who's a bit trepidatious about cooking whole fish.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 whole flounder
• 1 tbsp Shaoxing wine
• 4-cm piece ginger, half thickly sliced, half finely chopped
• 3 spring onions, cut into 5-cm lengths, plus 1 extra thinly sliced
• ½ cup salted red chillies, roughly chopped
• ½ cup pickled green chillies, roughly chopped
• 2 tbsp vegetable oil
• 1 tbsp fermented black beans
• ¼ cup coriander sprigs, roughly chopped

Instructions

1. Sprinkle the flounder with Shaoxing wine and stand for 5 minutes. Place the thickly sliced ginger and the spring onion lengths on a serving plate that will fit into a steamer. Place the fish on top of the ginger and spring onions and cover one fish in the salted red chillies and the other in the chopped pickled green chillies.
2. Heat a wok over high heat and add the oil. Add the finely chopped ginger and black beans and toss for about 30 seconds, then pour over the fish.
3. Place in a steamer basket, cover and steam for 5 minutes, then scatter the red side with the sliced spring onion and the green side with the coriander.

 

Photography by Adam Liaw.

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Cook's Notes

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 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.