Name: Steamed black-bean snapper with chilli edamame
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

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.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz