Steamed Szechuan Fish
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INGREDIENTS
2 tablespoons oil
4 thin slices ginger, julienned
3 cloves garlic, pounded
3 tablespoons hot bean paste
1 tablespoon Hwa Tiao Chiew (Chinese wine)
1 teaspoon sugar
1 teaspoon vinegar
enough salt
1 teaspoon sesame oil
150 ml chicken stock or water
1 large sea bass or white pomfret, cleaned, make deep slits on fish
4 stalks spring onions, chopped finely
2 stalks coriander leaves, chopped
1 red chilli, seeded and cut into fine strips
METHOD
1. Heat oil. Add in the ginger and garlic and sauté for a while
2. Add in the hot bean paste, Chinese wine, sugar, vinegar, salt, sesame oil
and stock. Bring to boil.
3. Meanwhile, place fish in a tray suitable for steaming. Pour the boiled sauce
ingredients over the fish.
4. Steam for about 10 minutes or till the fish is cooked.
5. Sprinkle with spring onions, coriander leaves and sliced chillies.
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