Steamed Fish With Black Bean and Chilli Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Australian Womens Weekly email recipe. Ingredients:
500 g chinese broccoli, cut into 8cm lengths |
4 (180 g) fish fillets |
1 tablespoon black bean garlic sauce |
1 tablespoon water |
25 g fresh ginger, sliced thinly |
1 tablespoon peanut oil |
2 small fresh red chilies, sliced thinly |
rice, to serve |
Directions:
1. Get a plate large enough to just fit the steamer. First lay down Chinese broccoli in a single layer onto the plate. Covered tightly and steam over a wok or pan of boiling water 3 minutes.
2. Remove lid from steamer, place chinese broccoli leaves, then fish on top of stems. Spread with combined sauce, water and ginger; replace lid; steam for about 5 minutes or until fish is just cooked.
3. Meanwhile, place oil and chilli in a small microwave-safe cup; cook on HIGH for 30 seconds or until hot.
4. Serve fish on Chinese broccoli; drizzle with hot oil just before serving. Eat with steamed rice, if desired.
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