Steamed Fish With Black Bean and Chilli Sauce

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Total Time
20mins
Prep
5 mins
Cook
15 mins

Australian Womens Weekly email recipe.

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Ingredients

Nutrition
  • 500 g chinese broccoli, cut into 8cm lengths
  • 4 (180 g) fish fillets
  • 1 tablespoon black bean garlic sauce
  • 1 tablespoon water
  • 25 g fresh ginger, sliced thinly
  • 1 tablespoon peanut oil
  • 2 small fresh red chilies, sliced thinly
  • rice, to serve

Directions

  1. Get a plate large enough to just fit the steamer. First lay down Chinese broccoli in a single layer onto the plate. Covered tightly and steam over a wok or pan of boiling water @ 3 minutes.
  2. Remove lid from steamer, place chinese broccoli leaves, then fish on top of stems. Spread with combined sauce, water and ginger; replace lid; steam for about 5 minutes or until fish is just cooked.
  3. Meanwhile, place oil and chilli in a small microwave-safe cup; cook on HIGH for @ 30 seconds or until hot.
  4. Serve fish on Chinese broccoli; drizzle with hot oil just before serving. Eat with steamed rice, if desired.