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Ingredients
- 1 large knob ginger
- 4 spring onions
- 1 red capsicum
- 1 tbsp soy
- 2 tbsp water
- Sesame oil
- 1 tbsp sugar
- 2 tbsp shao hsing wine
- 2 tbsp peanut oil
- 2 tbsp salted black beans
- Handful coriander sprigs for garnish
Method
Peel and finely slice the ginger. Chop the spring onions into 5cm lengths. Remove the seeds and membrane from the capsicum and cut into fine strips. Mix together the soy, water, a few drops of sesame oil, sugar and shao hsing wine.
Heat the peanut oil in a wok until very hot and add the ginger and spring onions. Stir-fry a minute before adding the capsicum and black beans and stir-fry a few more minutes until the vegetables are wilted. Add the soy mixture, stir until combined and remove from heat.
Check the sauce for seasoning, adding either a little more soy or water if needed. Pour the sauce over fillets of freshly steamed fish.
To serve
Garnish with coriander and serve with jasmine rice.
