Steamed Silver Perch, Chilli, Ginger and Black Beans

A wonderfully light fish meal with a Thai flavour - perfect for a summer lunch..

Serves 4

4 x 120g fillets silver perch, skin off, bones removed

2 teaspoons sesame oil

175g snow pea tendrils, snipped

2 green onion, sliced diagonally

1 tablespoon finely sliced singer

finely chopped coriander

Black Bean Sauce

25ml Shaoxing wine (you find this in most Asian groceries)

40ml  light soy sauce

1/2 tablespoon caster sugar

1 tablespoon fish sauce

1 tablespoon peanut oil

1/2 tablespoons sesame oil

2 tablespoons ginger juice (finely grate ginger and squeeze out the juice from the pulp)

125ml chicken/vegetable stock

1 tablespoon salted black beans, washed

2 red chillies, sliced finely into rounds

Method

To make black bean sauce:

- Combine all ingredients in a small bowl and mix with a spoon (it will look like a very light broth)

- Place fish on a flat plate in a single layer and pour half the sauce over.

- Heat the remaining sauce in a small saucepan and keep warm until it is ready to serve.

- Place fish in a bamboo steamer and steam fro 6-8 minutes, depending on thickness.

- Remove from heat and remove the fish carefully from the plate onto serving plates.

- Heat sesame oil in a small saucepan until very hot. Spoon over fish, then add the remaining hot sauce.

- Garnish with snow pea sprouts, green onion slices, ginger threads and coriander leaves.

Enjoy!