Download Steamed fish fillets in black bean sauce - Sauces & Dressings
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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.