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Sea Bass with Crushed Soybeans and Chilli Sauce

Prep: 15 Mins

Cook: 20 Mins

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!

IngredientsMethod
  • 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

1. Lightly crush the soybeans in a small bowl with the back of a teaspoon. Finely chop the garlic and chilli. Roughly chop the coriander

2. Wash the fish, pat dry and place on a large plate or platter suitable for steaming.

3. Mix the sauce ingredients together in a small bowl.

4. BUILD YOUR WOK CLOCK:_ place the crushed soybeans at 12 o’clock, then arrange the garlic, chilli, sauce bowl and chopped coriander clockwise around the plate.

Cooking

5. Set a large wok or steaming pan up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the fish plate into the wok or pan, cover with a lid and steam for 7–12 minutes, until cooked (see Tip). Remove and set aside, covering the fish with foil so it stays warm and moist.

6. Drain and dry the wok, add the vegetable oil and heat until smoking. Add the soybeans and stir-fry for 30 seconds, then add the garlic, chillies and sauce. Bring to a vigorous boil, then add half the coriander and continue to cook for 1 minute until the sauce has thickened and reduced by at least a third.

7. Pour the sauce over the steamed fish and garnish with the remaining coriander to serve.

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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

1. Lightly crush the soybeans in a small bowl with the back of a teaspoon. Finely chop the garlic and chilli. Roughly chop the coriander

2. Wash the fish, pat dry and place on a large plate or platter suitable for steaming.

3. Mix the sauce ingredients together in a small bowl.

4. BUILD YOUR WOK CLOCK:_ place the crushed soybeans at 12 o’clock, then arrange the garlic, chilli, sauce bowl and chopped coriander clockwise around the plate.

Cooking

5. Set a large wok or steaming pan up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the fish plate into the wok or pan, cover with a lid and steam for 7–12 minutes, until cooked (see Tip). Remove and set aside, covering the fish with foil so it stays warm and moist.

6. Drain and dry the wok, add the vegetable oil and heat until smoking. Add the soybeans and stir-fry for 30 seconds, then add the garlic, chillies and sauce. Bring to a vigorous boil, then add half the coriander and continue to cook for 1 minute until the sauce has thickened and reduced by at least a third.

7. Pour the sauce over the steamed fish and garnish with the remaining coriander to serve.

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.

Woks

Utensils

Gift Vouchers

Classes

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