Fast Recipes

Steamed black-bean snapper with chilli edamame

Australian Gourmet Traveller recipe for steamed black-bean snapper with chilli edamame.

By Alice Storey & Emma Knowles
  • Serves 4
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Steamed black-bean snapper with chilli edamame


  • 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
Steamed rice
  • 15 gm ginger, cut into julienne
  • 3 spring onions, thinly sliced
  • To serve: coriander and thinly sliced long red chilli (optional)
Chilli edamame
  • 400 gm frozen edamame, defrosted
  • 2 tbsp vegetable oil
  • 1 long red chilli, thinly sliced
  • 1 garlic clove, thinly sliced


  • 1
    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).
  • 2
    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.
  • 3
    Heat vegetable oil and sesame oil in a small saucepan over medium-high heat until smoking, then set aside.
  • 4
    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.