- 4 snapper fillets (about 180gm each)
- 30 gm Chinese black-bean paste (see note)
- 100 ml sake
- 60 ml vegetable oil (¼ cup)
- 2 tsp sesame oil
- 15 gm ginger, cut into julienne
- 3 spring onions, thinly sliced
- To serve: coriander and thinly sliced long red chilli (optional)
- 400 gm frozen edamame, defrosted
- 2 tbsp vegetable oil
- 1 long red chilli, thinly sliced
- 1 garlic clove, thinly sliced
- 1Season 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).
- 2For 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.
- 3Heat vegetable oil and sesame oil in a small saucepan over medium-high heat until smoking, then set aside.
- 4Divide 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.