Steamed Fish in Black Bean Chilli Oil
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A simple, healthy fish dish that is tasty and perfect on cold chilly nights.
Steamed Fish in Black Bean Chilli Oil
Rated 5.0 stars by 1 users
Category
Main
Servings
2
Cook Time
30 minutes
Ingredients
- 3 stems spring/salad onions sliced thinly and diagonally
- 2 cloves of garlic thinly sliced
- 1 inch ginger cut in thin stalks
- 2 fillets of sea bass
- 1 tsp of RoniB’s Kitchen Black Bean Chilli oil or Extra Hot Black Bean Chilli oil (you may add more to your taste)
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- pinch of ground black peppercorns
- salt
- banana leaves or aluminium foil to wrap the fish
- bamboo steamer or any steamer you may have
Directions
In a bowl, mix together soy sauce, Black Bean Chilli Oil, toasted sesame oil, garlic and ground peppercorns. Set aside.
- Pat the fish dry and sprinkle a pinch of salt on each side. Set aside.
Prepare your steamer. While the water is coming up to the boil, prepare your banana leaves or aluminium foil.
- Cut the banana leaves or aluminium foil to a size that will wrap your fish fillets. Prepare one sheet per fillet.
- Take one sheet and brush with some oil. Place one fillet in the middle.
Sprinkle with the garlic, ginger and spring onions.
- Add half the sauce mixture.
Wrap the fish loosely to allow steam to circulate inside the packet. If using banana leaves, secure with a toothpick.
- Repeat this step with the second fillet.
Once the steamer is ready, place the wrapped fish in the steamer. Cook for about 5-7 minutes.
- Remove from the steamer and let rest for 2 minutes. Be careful when opening the packet as the steam that will escape will be very hot.
- Transfer to a serving plate.
- Serve hot with cooked rice and some stir fry vegetables or grilled aubergines.