Whole Steamed Snapper With Black Bean & Chilli
"From our Sunday newspaper The Sunday Times. Times are estimated."
Recipe: #26198 June 11, 2017
- 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
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.
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.
Set up a steamer.
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.
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.
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.
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.
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.