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A whole fish gently steamed with savoury fermented black beans, garlic, ginger and red chilli, then finished with fresh spring onions, coriander and a drizzle of warm sesame oil. It’s a classic Cantonese dish that’s simple and elegant. White fish is a lean source of protein, and the steamed greens, edamame and brown rice add plenty of fibre.
Fish
To serve
1.
If using dried rice, start cooking it now, following the pack instructions (around 25–30 minutes).
2.
Rinse the fermented black beans in a sieve under cold water, then chop finely. Mix with the garlic and half the ginger and chilli.
3.
Cut 3 diagonal slashes into each side of the fish. Put it on the heatproof plate and spread the black bean mixture over the top, into the slashes and inside the cavity.
4.
Bring 2–3cm water to the boil in the steamer or wok.
5.
Put the plate on the trivet, cover and steam until the flesh is opaque and flakes easily from the bone (12–15 minutes).
6.
Add the broccoli, edamame and pak choi to the steamer basket, or around the plate, for the last 5 minutes.
7.
Heat the rice pouch following the pack instructions, if using.
8.
Carefully lift out the plate. Top the fish with the spring onions, coriander and the remaining ginger and chilli.
9.
Warm the sesame oil in a small pan for 30 seconds, without letting it smoke, and drizzle over the fish. Serve with the vegetables and rice.
10.
11.
12.
Storage information
Best eaten fresh. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until piping hot. Not suitable for freezing.
Tip
Fillets: Use 2 white fish fillets (around 300g) and steam for 6–8 minutes. Lower carb: Skip the rice and add extra pak choi or broccoli. Check it’s cooked: The flesh near the backbone should be white and opaque, and pull away easily.
Cost-saving tips
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