Wednesday, 5 September 2012

Recipe- Steam Sutchi Fillet With Black Bean Paste

The sutchi fish fillet has mild flavour and that means the fillet will absorb any flavour added to it. The suthci fillet is boneless and is a rich source of fish protein and vitamins. These proteins and vitamins are great for the heart and the brain.

In this recipe,  I use black bean paste with garlic to flavour the fillet. The paste is ready made and I bought it from the supermarket.

The black bean paste is very salty but it has a much stronger flavour than the salted soya bean paste.

Thaw the frozen fillet. Rub lightly with salt and then rinse with water to get rid of any sea smell.

300 gram sutchi fillet, cut into 3 sections
Nice sutchi fillet
1 tsp salt
1 tsp balck bean paste with garlic
1 bunch of coriander leaves for garnishing
1 tomato, cut into slices
3 slices of ginger

Rub the fillet lightly with salt and rinse with water to get rid of any sea smell.
Rub the fillet lightly with the black bean paste
Put the tomato slices and ginger on top the fillet
Steam on medium heat for about 7 minutes.
Garnish with the coriander leaves for a refreshing taste and flavour and serve.


In this video, Ching He Huang steam sea bass with black bean sauce

Serves: 2

2 sea bass
½ tsp salt
½ tsp ground white pepper
2 cloves garlic, crushed
2 cm piece ginger, grated, extra thinly sliced
3 salad onions, sliced and white and green parts separated
2 tbsp Waitrose Cooks' Ingredients Shaoxing Rice Wine or dry sherry
3 tbsp toasted sesame oil
3 tbsp light soy sauce
2 tbsp Waitrose Cooks' Ingredients Black Bean Sauce 

1 Using a sharp knife, make slashes across the fish fillet and place on a heatproof plate. Season on both sides. If you wish, insert the ginger slices into the slashes of the fish.

2 In a small bowl, mix together the garlic, ginger and whites from the salad onions and spoon over and into the fish. Place the plate into a bamboo steamer or colander. Drizzle over the rice wine.

3 Half fill a wok with water and bring to a boil before covering the wok with the bamboo steamer - it should sit over the water rather than touching it. Cover with a lid and steam the fish until flaky to the touch - about 15 minutes.

4 Mix together the sesame oil, light soy, black bean sauce and the green salad onions and pour onto the fish 2 minutes before serving. Serve immediately with jasmine rice.

A nice and easy way to steam fish fillet with Thai style chilli sauce

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