Steamed fish fillets in black bean sauce

Name: Steamed fish fillets in black bean sauce
Cook time: 30 min
Cuisine: Chinese
Ingredients: For the garnish; 1 stalk spring onion, shredded; 1 tbsp red capsicum, shredded; For the black bean sauce; 1 tbsp black beans; 1 clove garlic, finely chopped; 1 tbsp fresh ginger, slivered; 1/2 tsp salt; ¼ tsp white pepper; 1 tbsp shaohsing rice wine; 1 tbsp peanut oil; For the fish; 2 thick fresh fillets of salmon (or ocean trout, rockling or sea perch); salt and pepper; 2 tbsp peanut oil; 

Elizabeth Chong

October 18, 2011

Steamed fish fillets in black bean sauceMarina Oliphant

Time:< 30 mins

Steaming is a technique that, like stir-frying, is used by Chinese all over the world. But, unlike stir-frying - with its flamboyant action, sizzle and excitement - steaming is subdued. Ingredients are gently caressed by an enveloping, even heat. Strangely, steamed food has not been widely embraced by Western chefs other than for special dishes and puddings.

Ingredients

For the garnish
1 stalk spring onion, shredded
1 tbsp red capsicum, shredded
For the black bean sauce
1 tbsp black beans
1 clove garlic, finely chopped
1 tbsp fresh ginger, slivered
1/2 tsp salt
¼ tsp white pepper
1 tbsp shaohsing rice wine
1 tbsp peanut oil
For the fish
2 thick fresh fillets of salmon (or ocean trout, rockling or sea perch)
salt and pepper
2 tbsp peanut oil

Method

- For the garnish: soak the the spring onion and capsicum in iced water until ready to use.
- For the sauce: place the black beans in a mixing bowl, rinse in a small quantity of water, then drain. Using the back of a spoon, lightly squash the beans (avoid mashing them into a paste).
- Combine all the ingredients with the beans, mixing thoroughly and set aside.
- For the fish: place the fillets on a plate, sprinkle with salt and pepper and spoon the sauce over each fillet, spreading evenly.
Insert a steaming rack in your wok (a round cake rack or similar will do). Add boiling water to just below the base of the rack. Place the plate on the rack, cover with wok lid and steam gently for 8-10 minutes.
- Transfer the fillets to a serving plate.
- Heat 2 tablespoons of oil in a small pot until it smokes, then carefully pour the hot oil over the fillets
- Garnish and serve.

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