Herbs Infused Steamed Red Fish with Black Bean Sauce

It's time to enjoy a fish preparation infused with delicious herbs and spices. I prefer to serve this recipe with steamed or boiled rice. It's not mandatory to use the fish variety mentioned here. You can use the local fish variant to relish this tasty recipe. Depending on your preference, you can moderate the hotness of the black bean sauce. If you do not like steamed fish, you can shallow fry it on a low flame. If you can keep the fish seasoned overnight in a refrigerator, you can get the best results. Leftovers of this recipe can be included in fried rice. In the same way, you can also prepare prawns or chicken breast recipe. Let's quickly prepare this tasty steamed fish recipe for our loved ones and friends.

Herbs Infused Steamed Red Fish with Black Bean Sauce
Author: Shoshanna Lee



Do once try this spicy and delicious redfish which is flavored with select Thai spices for a pungent flavor and drenched in equally tasty black bean sauce.

Preparation Time: 30 minutes
Cooking time: 35 minutes
Servings: 4

Ingredients:

• 2 Asian red fish or Atlantic red snapper
• 3 tsp salted or fermented black beans
• 8 to 10 garlic cloves (finely minced)
• 1 tsp dark soy sauce
• 1/2 tsp Chinese black vinegar
• 1 cup vegetable or chicken stock
• pinch of paprika
• 1/2 tsp sugar
• 2 tsp galangal paste
• 1 dried whole red chili paste
• 1 tsp kaffir lime leaves paste
• 1/4 tsp lemon zest
• 8 to 10 lemon basil leaves (coarsely chopped)
• 4 to 5 green peppercorns paste
• chopped spring onion (for garnish)
• 4 to 5 tsp refined cooking oil
• salt to taste

Instructions:

1. Heat 2 tsp vegetable oil in a nonstick pan.
2. Add garlic and saute for half a minute on a low flame.
3. Add fermented black beans and stir fry while mashing for about 2 minutes.
4. Add stock with soy sauce, black vinegar, paprika and sugar.
5. Simmer and stir continuously till the sauce is almost half. Switch off the flame and keep aside.
6. Make a cut in the belly of both the fishes and wash inside out under running water.
7. Take a bowl and add 3 tsp of vegetable oil, galangal paste, whole red chili paste, kaffir lime leaves paste, lemon zest, lemon basil leaves, green peppercorns paste and salt in it.
8. Whip it briskly with a spoon for about a minute or two.
9. Divide in two equal parts and apply well on the inside part of the fish.
10. Prepare a bamboo steamer and carefully place both fishes inside.
11. Steam for about 20 minutes.
12. Pour black bean sauce in the serving plate.
13. Top it with spicy and steamed red fish.
14. Garnish with chopped spring onions and serve hot.