Steamed snapper with ginger and black beans

  • 18/06/2018
  • Easy
  • 4
  • 30 min

Ingredients

  • ½ teaspoon Vegeta Chicken Stock Powder
  • 3 garlic cloves, chopped finely
  • ¼ cup shaoxing (rice wine)
  • 2 tablespoons fermented black beans, chopped roughly
  • 2 tablespoons light soy sauce
  • 1 tablespoon caster sugar
  • 6cm piece ginger, julienned
  • 4 whole dried chillies, chopped roughly
  • 4 X 125 g snapper fillets, skin on
  • 3 spring onions, sliced diagonally
  • 2 tablespoons shredded coriander leaves
  • steamed greens and lightly steamed flowering garlic chives, to serve

Preparation

  1. 1.
    Combine Vegeta Chicken Stock Powder with 1 cup (250ml) of boiling water.
  2. 2.
    Combine garlic, shaoxing wine, black beans, soy sauce, sugar and stock in a heatproof bowl that fits in your steamer and place the snapper fillets within. Scatter fish with chilli and ginger.
  3. 3.
    Put water in your steamer and heat until simmering. Place the bowl with the fish into the basket; steam for about 10 minutes, or until the fish is just cooked through.
  4. 4.
    Place fish on a serving plate; spoon over sauce and sprinkle with spring onion and coriander. Serve with steamed greens and lightly steamed flowering garlic chives (optional).