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
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.