Steamed fish with chili sauce
Easy steamed fish with homemade fermented chili sauce
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 fresh water fish (, no more than 800g)
- 1 thumb ginger (, shredded)
- 2 tbsp. hot vegetable cooking oil
- 3 tbsp. fermented chili sauce
- 2 tbsp. cooking wine
- 1/2 tbsp. oyster sauce
- 3 garlic cloves (, chopped)
- 2 green onions (, chopped)
- 2 tbsp vegetable cooking oil
- 1/2 tbsp. fermented black beans
Instructions
- 1
Clean the fish and then cut a small line to separate the thick meat. And add some shredded ginger (both on the surface and inside the stomach)
- 2
In a small pan, add around 2 tablespoons of cooking oil and then fry garlic, spring onion for a while. Add chili sauce and fermented black beans. Fry until aromatic. Then add 2 tablespoons of cooking wine and 1 tablespoon of oyster sauce. Mix well.
- 3
Spread the sauce over the fish. And then steam over middle fire for 8 to 10 minutes.
- 4
Spread some chopped green onion. Heat around 2 tablespoons of hot oil and pour over the fish. This can improve the flavor. Do not be scared by the image, I do not use all of the oil for the fish.