STEAMED FISH WITH BLACK BEAN SAUCE

Serves 4.

Preparation & cooking time: 20–25 mins.

There is very little difference in the cooking methods for this dish and for the previous one – except this recipe is more suitable for cooking a flat fish or fish steaks rather than a whole round fish.

4 salmon steaks, weighing about 115-175g (4–6oz) each

½ teaspoon salt

1 teaspoon sesame oil

2 spring onions, cut in half lengthways

2 tablespoons black bean sauce 1 tablespoon light soy sauce

1 tablespoon Chinese rice wine

1 tablespoon finely shredded fresh ginger root

1 tablespoon oil

fresh coriander leaves to garnish

Rub both sides of the fish with salt and sesame oil, then place the fish on top of the spring onions in a heat-proof dish. Blend the black bean sauce with the soy sauce, wine and ginger, and pour evenly all over the fish. Place the dish in a hot steamer or inside a wok on a rack, and steam over a high heat for 12– 15 minutes.

Heat the oil until hot. Remove the dish from the steamer and pour the hot oil all over the fish steaks. Garnish with coriander leaves and serve hot.

hancheng

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