Steamed Seabass with Crushed Soya Beans & Chilli Sauce

As the video shows, with Chinese cooking the time is in the preparation, the actual cooking taking but moments in the wok. Filmed at Jeremy Pang’s School of Wok in London

Ingredients for Steamed Seabass with Crushed Soya Beans & Chilli Sauce:

Ingredients for the Steamed Seabass with Crushed Soya Beans

• 1 Whole Seabass
• 1-2 heaped tbsp salted soya beans
• 2 cloves garlic
• 1 Birdseye chilli
• 2 spring onions
• Handful of coriander

Ingredients for the Chilli Sauce:

• 1 tsp chilli bean paste/chilli paste
• 1 tbsp hoi sin sauce
• 1-2 capfuls rice wine
• 1 ladle of stock/hot water
• 1 dash dark soy sauce

Preparation:

1. Finely chop the garlic and Birdseye chilli  and place in separate prep bowls
2. Finely chop the spring onion and coriander and place in a small prep bowl
3. Wash the fish and pat dry
4. Mix the sauces together in a bowl
5. Lightly crush the soya beans

Cooking:

1. Place the fish in a steamer and cook on high heat using the following timings as a general rule of thumb: Allow 7-12 minutes depending on the size of the fish (small fish [<300g] 7-8 minutes, medium fish [300g-500g] 9-10 minutes and large fish [500g-750g]10-15 minutes)
2. Whilst the fish is cooking, heat 2 tablespoons vegetable oil in a wok to high heat
3. Once smoking hot, add the garlic and chillies, and immediately add the soya beans. Stir-fry on medium heat for 30 seconds
4. Now bring the wok to a high heat all ‘The Chilli Sauce’ ingredients to the wok. Continue to stir-fry on a high heat
5. Bring the sauce to a vigorous boil. If necessary, thicken with some corn flour paste.
   Stir gently and then pour on top of the fish once the fish is cooked

* If sauce is too thick, add a dash of hot water to the wok whilst cooking through. If too thin, use corn flour paste to thicken

Serving Steamed Seabass with Crushed Soya Beans & Chilli Sauce:

1.  Serve on a large plate and garnish with plenty of spring onion and coriander