Ingredients

1 sea bass, head on, gutted

2cm piece ginger, thinly sliced

2 tbsp Shaohsing rice wine

Cooked jasmine rice, to serve

1 tbsp groundnut oil

2 garlic cloves

2 tbsp grated ginger

2 tbsp fermented black beans, rinsed and crushed with the back of a spoon (or use 100g black bean sauce instead)

1 tbsp Shaohsing rice wine

3 tbsp toasted sesame oil

3 tbsp light soy sauce

2 spring onions, shredded

1 small handful coriander, leaves picked

Instructions

Step 1: Wash the fish under cold running water and pat dry with kitchen paper. Slash 3-4 slits into the skin on both sides of the fish. Season all over with salt and ground white pepper. Insert the thin ginger slices into the slits and inside the cavity of the fish.

Step 2: Place the fish on a plate that fits inside your wok. Place a pudding bowl upside down in the wok and pour water to come halfway up the bowl. Bring the water to a boil over high heat.

Step 3: Pour the 2 tablespoons of Shaohsing rice wine over the fish. Place the plate with the fish onto the upside-down bowl inside the wok and cover with the wok lid. Steam the fish on high heat for 8-9 minutes, then remove from heat and let it rest.

Step 4: While the fish is cooking, heat the groundnut oil in a wok or frying pan until it starts to smoke. Add the garlic, grated ginger, and fermented black beans (or ready-made black bean sauce) and stir-fry briefly for a few seconds.

Step 5: Add the remaining 1 tablespoon Shaohsing rice wine, toasted sesame oil, and light soy sauce to the pan. Bring the sauce to a bubble, then remove from heat.

Step 6: Carefully remove the fish from the wok and keep it on the cooking plate. Garnish with shredded spring onions and coriander leaves. Drizzle the prepared black bean sauce over the fish and serve immediately with cooked jasmine rice.

Tips & Variations

Rinsing and crushing fermented black beans helps mellow their strong flavor; alternatively, use ready-made black bean sauce for convenience.

You can substitute sea bass with other firm white fish like cod or snapper if preferred.

Be careful not to overcook the fish; it should be just opaque and flaky.

For extra heat, add a chopped fresh chili to the sauce while stir-frying.

FAQs

Can I use frozen sea bass for this recipe?

Yes, but make sure to fully thaw the fish and pat it dry before cooking to avoid excess moisture affecting the steaming process.

What if I don’t have a wok for steaming?

You can use a steaming basket set over a pot of boiling water or a dedicated steamer. Just ensure the fish is placed on a heatproof plate and covered to trap the steam while cooking.