
Sea Bass with Crushed Soybeans and Chilli Sauce
In Chinese tradition, serving fish whole, signifies abundance in life. It is often a customary way of eating during any type of celebration, but especially significant during Chinese New Year. This particular recipe combines the salty, earthyiness of black bean, with a hit of chilli and a beautifully lightly steamed fish. Great for flavour, balance, and abundance. Gung Hay Fat Choy!
Ingredients
- 1 tablespoon salted soybeans
- 2 garlic cloves
- 1 bird’s-eye chilli
- a large handful of coriander
- 1 x 350–500g sea bass, scaled, gutted and de-gilled (ask your fishmonger to do this for you)
- 1 tablespoon vegetable oil
The Sauce
- 1 teaspoon chilli bean sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing rice wine
- 100ml chicken or vegetable stock, or hot water
- a dash of dark soy sauce
Method
Preparation
Cooking
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- 1 tablespoon salted soybeans
- 2 garlic cloves
- 1 bird’s-eye chilli
- a large handful of coriander
- 1 x 350–500g sea bass, scaled, gutted and de-gilled (ask your fishmonger to do this for you)
- 1 tablespoon vegetable oil
The Sauce
- 1 teaspoon chilli bean sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing rice wine
- 100ml chicken or vegetable stock, or hot water
- a dash of dark soy sauce
Preparation
Cooking
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.