Fish and chilli is a winning combination. Photo: William Meppem
1 tsp ginger, finely chopped
2 tsp garlic, finely chopped
1 tbsp shaoxing (rice wine)
2 tbsp salted chillies, chopped (see below)
1 tbsp fermented black beans
1/2 tsp sea salt
1 tbsp light soy sauce
2 tsp caster sugar
1/2 cup fresh chicken stock
250g snapper fillet, skin on
1 spring onion
2 tbsp shredded coriander leaves
For salted chillies
1kg long red chillies
150g sea salt
To make the salted chillies, rinse and dry the chillies, trim the stems and roughly chop. Mix the chopped chillies with 3/4 of the sea salt, then put the chilli and salt mixture into a glass jar, sprinkle with the rest of the sea salt and put on the lid. Store the jar in a cool, dark place for at least two weeks before using, and refrigerate after opening. These chillies will easily keep for a few months.
Mix ginger, garlic, shaoxing, salted chillies, black beans, sea salt, soy sauce, sugar and chicken stock in a heatproof bowl that fits in your steamer and place the fish in it.
Put water in your steamer and heat until simmering, then place heatproof bowl containing the fish and steam for about 10 minutes, or until the fish is tender.
Serve the fish straight from the steamer or place it on a serving plate and spoon sauce over, then sprinkle with spring onion and coriander.
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.
- Main Ingredients - Fish, Chilli
- Cuisine - Chinese
- Course - Main-course, Dinner
- Occasion - Midweek dinner, Dinner Party