Steamed Sea Bass with Black Beans

Prepare the Fish:

• Rinse the fish under cold running water and pat it dry with kitchen paper.
• Make 3-4 slashes into the skin on both sides of the fish. Season it generously with salt and ground white pepper.
• Insert the ginger slices into the slashes and inside the cavity of the fish.

Set Up for Steaming:

• Place the fish on a plate that fits inside your wok.
• In the wok, position a pudding bowl upside down and add water until it comes halfway up the bowl.
• Heat the wok until the water comes to a boil.

Steam the Fish:

• Pour the Shaohsing rice wine over the fish.
• Place the plate with the fish on top of the upside-down bowl and cover the wok with its lid.
• Steam on high heat for 8-9 minutes, then allow the fish to rest.

Make the Black Bean Sauce:

• While the fish is steaming, heat the groundnut oil in a hot wok or frying pan.
• Once the oil starts to smoke, add the minced garlic, grated ginger, and fermented black beans (or 100g of ready-made black bean sauce). Stir-fry for a few seconds.
• Add the rice wine, toasted sesame oil, and light soy sauce, and bring the mixture to a bubble.

Serve:

• Carefully remove the fish (you can leave it on the plate).
• Garnish with shredded spring onions and coriander leaves, then drizzle the black bean sauce over the top.
• Serve with cooked jasmine rice. Enjoy!