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Steamed Fish with Preserved Black Beans and Green Chili

Monday, November 1, 2010

Had some green chilies and well, let's try something new....
May not look appetizing, but Mike says it's nice.

This fish is rather small and is enough for Mike and me. Please increase ingredients accordingly if you plan to cook a larger fish.

1 whole fish, about 300gm, rubbed with some ShaoXing wine
1 shallot
2 cloves garlic
1 inch ginger, peeled
¾ Tbsp preserved black beans, rinsed
2 green chilies, deseeded, thickly sliced
1Tbsp light soy sauce
1 tsp sugar

Preserved Black Beans and Green Chilli topping
1. Pound shallot, garlic and ginger, or process them in a food processor or mill.
2. Heat wok/pan on medium heat, put in 2 tbsp cooking oil. Put in processed ingredients.
3. Fry until fragrant, put in preserved black beans and cook for 10 seconds, and put in sliced chilies. Cook until the chili is fragrant. Then season with light soy sauce and sugar.
4. Dish up the topping.

You can either
a. Pour the black beans and chilli topping over the fish and steam the fish for 7-10 minutes
b. Or steam the fish for 7-10 minutes , then pour the toppings over.

15 lovely notes:

Little Inbox November 1, 2010 at 1:25 PM  

A comfort home cooked dish. Usually I put sesame oil, light soy sauce, ginger strips, bird's eye chili and calamansi juice.

Jess @ Bakericious November 1, 2010 at 1:26 PM  

Wendy, my husband loves such cooking of fish but I can never cook fish, I scare of handling fishes :p

lena November 1, 2010 at 3:47 PM  

simple and tasty, i bet!

Meldylocks and Her Three Bears November 1, 2010 at 4:03 PM  

Mmm, I think I'll prefer to steam the fish 1st, then pour the toppings later...

Shirley @ Kokken69 November 1, 2010 at 7:08 PM  

It is difficult to make steamed fish look appetizing in photos but we all know how good they taste.

pigpigscorner November 1, 2010 at 7:48 PM  

I like to steam stuff with preserved black beans! Makes everything so tasty!

wendyywy @ Table for 2..... or more November 1, 2010 at 7:53 PM  

Little Inbox,
I came up with this out of curiosity and one can steam fish in many many ways. But chilli and calamansi juice sounds nice, a bit on the Thai side, right?

Jess Bakericious,
I don't clean and gut fishes, never do. I always ask the fishmonger to do it for me. Then when I bring them home, just rinse them clean.
Steaming fishes is not too difficult la, at least no popping hot oil to handle :)

Frankly, since I'm not a huge lover of black beans, it was just so so for me, but my hubby liked this.

Yeah, more fragrant

The black beans' fault la. So black and some more the green chillies also turn black, hahaha!!!

black beans is an acquired taste :)

busygran November 1, 2010 at 11:49 PM  

This is healthy, easy and tasty! So many ways of dressing the fish when steaming.

Pete November 2, 2010 at 12:01 AM  

haven' tried cooking fish this way...looks good!

wendyywy @ Table for 2..... or more November 2, 2010 at 11:23 AM  

mr pineapple man,

yeah, steaming fish is one of the most versatile ways of cooking fish

maybe u can try one day

Tiffany November 2, 2010 at 1:15 PM  

Wow...this looks so yummy!!

Cheah November 2, 2010 at 11:52 PM  

That's quite a creation, black beans with green chillies, may try it one day!

homeladychef November 3, 2010 at 12:16 AM  

Simple, the way i like it. :)

wendyywy @ Table for 2..... or more November 3, 2010 at 2:50 PM  


Just a sudden idea


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