4snapper fillets (about 180gm each)30 gmChinese black-bean paste (see note)100 mlsake60 ml (¼ cup)vegetable oil2 tspsesame oilSteamed rice15 gmginger, cut into julienne3spring onions, thinly slicedTo serve:coriander and thinly sliced long red chilli (optional)Chilli edamame400 gmfrozen edamame, defrosted2 tbspvegetable oil1long red chilli, thinly sliced1garlic clove, thinly sliced
Season fish to taste with pepper, spread with black-bean paste and place in a dish. Pour sake over, cover with lid and steam in a bamboo steamer that fits snugly over a saucepan of boiling water until just cooked through (5-7 minutes).
For chilli edamame, blanch edamame until bright green (1-2 minutes), drain, refresh, drain again and set aside. Heat oil in a wok over medium-high heat, add chilli and garlic, stir-fry until tender (1-2 minutes), add edamame, stir-fry until slightly golden (2-3 minutes), season to taste and set aside. Keep warm.
Heat vegetable oil and sesame oil in a small saucepan over medium-high heat until smoking, then set aside.
Divide steamed rice among plates, top with fish, scatter with ginger and spring onion, spoon hot oil over (be careful, hot oil will spit) and serve with chilli edamame.
Note Chinese black-bean paste is available from Asian grocers.