STEAMED BLACK-BEAN SNAPPER WITH CHILLI ED AM A ME

SERVES 4 // PREP TIME 20 MINS // COOK 10 MINS

4 snapper fillets

(about 180gm each)

30 gm Chinese black-bean paste (see note)

100 ml sake

2 tbsp vegetable oil

2 tsp sesame oil

15 gm ginger, cut into julienne 3 spring onions, thinly sliced Steamed rice, coriander and thinly sliced long red chilli, to serve

CHILLI EDAMAME

400 gm frozen edamame, defrosted

2 tbsp vegetable oil

1 long red chilli, thinly sliced 1 garlic clove, thinly sliced

1 Preheat Combi-Steam Oven to 100°C. Season fish to taste with pepper, spread with black-bean paste and place in a lined baking dish. Pour sake over, and steam until just cooked through (5-6 minutes).

2 For chilli edamame, blanch edamame until bright green (1-2 minutes), then drain, refresh and drain again. Heat oil in a wok over medium-high heat, add chilli and garlic, stir-fry until tender (1-2 minutes), then add edamame, stir-fry until just golden (2-3 minutes), season to taste and keep warm.

3 Heat vegetable oil and sesame oil in a small saucepan over medium-high heat until smoking.

4 Divide rice among plates, top with fish, scatter with ginger and spring onion, spoon hot oil over and serve with chilli edamame.

Note Note Chinese black-bean paste is available from Asian grocers.