Steamed snapper with garlic, ginger and black bean

Ingredients

• 1 whole snapper (about 700 g), cleaned and scaled
• 5 thick slices ginger
• 2 tbsp vegetable oil
• 5 garlic cloves, thinly sliced
• 1 bird’s eye chilli, sliced
• 2 tbsp salted black beans, rinsed
• 5 thick spring onions, finely shredded on the diagonal
• 1 tsp soy sauce
• 2 tsp Shaoxing wine
• pinch of sugar
• coriander sprigs, to serve

This dish serves 4 as part of a shared meal.

Instructions

1. Using a large sharp knife, make 3 deep slashes on both sides of the snapper. Place the fish on a heatproof plate, then place the ginger slices into the cavity. Place the plate into a steamer and steam for 15 minutes or until just cooked through. Remove the cooked fish from the steamer and carefully pour the collected juices into a bowl.
2. Meanwhile, heat a wok over high heat and add the oil. Fry the garlic and chilli together for 1 minute or until fragrant. Add the black beans and spring onions and toss to wilt the spring onions. Add the soy sauce, Shaoxing wine, sugar and about 2 tablespoons of the fish liquid.
3. Pour the black bean mixture over the fish, place some coriander sprigs on top and serve immediately.

Photography by Adam Liaw.

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