What a treat to be able to cook with this fresh sea bass brought back from the famous seaside town of Hastings. The sea bass is delicate and not at all fishy but I feel it can certainly cope with big flavours. I have decided on strong and gutsy Chinese flavours of fermented black beans and generous helping of herbs and spices. It's worked really well and the fish delivery person was full of praise. I've attached a picture of haddock in the same flavouring...for those who may not be able to cope with the thought of a whole fish.
The fish.
Season the cleaned 800g sea bass with salt/pepper.
Stuff the cavity with 3cm sliced ginger and 3 cloves crushed garlic.
Steam for 20 minutes.
Spoon on the black bean sauce.
Season 300g haddock fillet with salt/pepper.
Sprinkle over 1 clove crush garlic and a tablespoon chopped ginger.
Steam for 8-10 minutes.
Spoon on the black bean sauce.
The black bean sauce.
In a frying pan, with a tablespoon of vegetable oil, put in
-3tbsp chopped ginger,
-4 cloves chopped garlic,
-3 chopped shallots.
Cook, stirring occasionally, until the vegetables have softened, add
-2tbsp fermented black beans,
-3 sliced fresh chillies,
-200ml fish stock or water,
-1tbsp oyster,
-2tbsp soy sauce,
-1tbsp Shaoxing rice wine,
-1tsp sugar.
Leave to simmer on low heat for 5 minutes or so.
Stir through 4 sliced spring onions.
Spoon over the fish.
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