Portly Cooks | Sea Bass in Black Bean Sauce

The original recipe for this had the sea bass poached but if you have a double layer steamer, steam the fish along with the fish to save both time and washing up.

  • 2 Sea Bass Fillets
  • 2 Pak Choi
  • 1 Red Chilli
  • 2 Spring Onions
  • 1 tbsp Lee Kum Kee Black Bean Sauce
  • 1 tsp Soy Sauce
  • 1 tsp Honey

Cut the ends off the pak choi and lay the leaves in the top section of the steamer. In the bottom section lay the fish on some greaseproof paper. Bring some water to the boil in a pan and put the steamer over it, steam for about 5 minutes before checking the fish. Once the fish is cooked it will go an opaque white.

For the sauce in a little saucepan mix together the black bean sauce, soy sauce and honey, bring to a simmer and keep warm until the fish is done. Finally thinly slice the onions and dice the chilli (if tyou like it spicy leave the seeds in).

Take the fish and pak choi from the steamer, plate up, cover with the black bean sauce and top with the onion.

PG

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