Whole Steamed Snapper With Black Bean & Chilli

Recipe by:

"From our Sunday newspaper The Sunday Times. Times are estimated."

Recipe: #26198       June 11, 2017



Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (1254.4 g)
  • Calories 1997.4
  • Total Fat - 106.5 g
  • Saturated Fat - 15.5 g
  • Cholesterol - 258.9 mg
  • Sodium - 2935.5 mg
  • Total Carbohydrate - 93 g
  • Dietary Fiber - 24.9 g
  • Sugars - 10 g
  • Protein - 172.2 g
  • Calcium - 468.2 mg
  • Iron - 9.5 mg
  • Vitamin C - 176 mg
  • Thiamin - 1.4 mg

1
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In
 

Step 1

Heat 4 tablespoons of the oil in a wok or frying pan and fry the garlic for 2 to 3 minutes until it just begins to brown and then add the beans and stir-fry for another 2 minutes and then remove from the heat and allow to cool.

Step 2

Reserve 1 heaped tablespoon of this mixture for the fish, and store the rest in a sterilised jar in the fridge, using for dishes, for up to 3 months.

Step 3

Set up a steamer.

Step 4

Rinse the fish and pat dry with paper towel and lay it on a chopping board and use a sharp knife to cut slashes in the flesh where it's thickest, about 3cm apart, crossways as well as lengthways and do the same on the other side.

Step 5

Season inside and out with salt and place the fish on a large plate and spread it with the bean mixture and arrange the lemon slices over the top.

Step 6

Steam the fish for about 12 minutes, using a knife to see if the flesh comes away easily from the thickest part near the head and if it does, it's ready.

Step 7

Remove the fish from the steamer and top with the chilli, spring onion and coriander and drizzle with the soy sauce and a generous squeeze of lemon.

Step 8

Heat remaining oil in a small frying pan until it is smoking, then pour over the fish and the hot oil will sizzle the herbs, releasing their aroma.

Tips & Variations


No special items needed.

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