Chinese Steamed Whole Fish with Fermented Black Beans and Garlic as the name suggest is a steamed fish seasoned with oil infused with Asian aromatics.
- 1 whole white-fleshed fish, such as snapper or cod, scaled and gutted
- 2 tbsp Chinese fermented black beans, roughly mashed and chopped
- 6 stalks spring onions, chopped into 1-inch sections
- 1 tbsp soy sauce
- 1 bunch coriander, roughly chopped
- 1 tsp red chilli flakes
- 1 thumb sized ginger, julienned,
- 1 head garlic, pounded and roughly chopped
- ground white pepper
- 2 tbsp peanut oil
- Season fish with salt and white pepper then place half of the ginger inside the cavity.
- Place fish in a heatproof plate lined with half of the spring onions used as a plate lining to prevent fish sticking from the plate.
- Prepare a wok or a large steamer then steam fish until cooked through, about 10 minutes.
- Remove fish and plate from the steamer and pour off any accumulated liquid into a bowl. Add the soy sauce into the bowl with liquid.
- Place fish in a clean serving platter, discard ginger and spring onions.
- Heat sauce pan or wok over high heat, add oil and swirl it around to coat wok. Add garlic and fermented black beans then cook while stirring until garlic is softened but not browned.
- Add chilli flakes, remaining spring onions and remaining ginger. Stir fry for 30 seconds then pour the accumulated liquid with soy sauce. Mix quickly until well combined, turn heat off.
- Spoon cooked sauce on top of the fish, garnish with chopped coriander then serve immediately.