Seafood Recipes - Steamed Bass With Black Bean Sauce

Ingredients

• 1 x 2lb (1x 1kg) sea bass, gutted (the head and tail can be left on or removed, as you wish)

• 1/2 cup (125ml) rice wine or dry sherry

• 2 inch (5cm) piece of fresh green ginger, peeled and chopped

SAUCE

• 3 Tbsp vegetable oil

• 2 inch (5cm) piece fresh green ginger, peeled and chopped

• 2 spring onions, chopped

• 2 garlic cloves, crushed

• 2 tsp sugar

• 2 tbsp fermented black beans

• 2 tbsp soy sauce

• 2 tbsp rice wine or dry sherry

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Method:

1. Arrange the fish on a heatproof dish and pour over the wine or sherry. Scatter over the chopped ginger. Half-fill the bottom half of a double boiler or steamer with water and bring to the boil. Put the dish into the top half and arrange over the boiling water. Cover and steam over moderate heat for 20 to 25 minutes, or until the fish flakes easily.

2. Meanwhile, to make the sauce, heat the oil in a frying-pan. When it is hot, add the ginger, spring onions, and garlic and stir-fry for 2 minutes. Add all the remaining ingredients and bring to the boil, stirring constantly. Cook for 1 minute.

3. Remove the fish from the steamer and transfer to a warmed serving dish. Pour over the sauce and serve at once.