Steamed Fish with Soybean Paste and Chillis

Steamed Fish with Soybean Paste and Chillis.

Ingredients (serves 4 as part of an Asian meal)

For the marinade
1 tsp salt
1 tsp sugar
1 tsp sesame oil
2 tsps cornstarch
1 tsp Shaoxing wine

For the fish:
500 gms/1 lb cod fillet pieces
5 stalks spring onions
2 tbsp tauceo
3 cloves garlic, finely chopped
1 tsp sugar
1 tsp hot chilli oil (I find the Japanese la yu has the best taste)
1 tsp cornflour
1 tsp Shaoxing wine
1 tbsp water
1 tbsp shredded red chillies
1 tbsp shredded ginger
1 tbsp chopped coriander leaves
3-4 tbsp groundnut oil

Procedure
Combine marinade ingredients and marinate cod fillets for 15-20 minutes

Place the whole spring onions on a heatproof plate and put the cod fillets on top. In a bowl, mash together the tauceo and garlic, and mix with the sugar, chilli oil, cornflour, wine and water. Spread the paste evenly over the cod pieces. Sprinkle the chilli and ginger shreds on top.

Place a steaming rack in a wok or use your usual steaming method. Add enough water to nearly reach the top of the rack. Bring the water to a rapid boil, then place the platter with the cod on the rack. Cover and steam over high heat for 10 minutes. Do not over-steam as the fish will become dry and chewy.

Remove the cod from the wok and drain off any excess liquid. Sprinkle the coriander leaves over the cod.

Heat the groundnut oil in the wok until very hot. Pour over the cod and serve.


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