Steamed Bream with Black Bean Sauce from Floyd's Fjord Fiesta by Keith Floyd
If you have a fish kettle you can use it for this recipe. If not, improvise by using a roasting pan with a trivet or a grill pan with a couple of sheets of foil
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Cooking tools:
- Fish kettle
- Roasting pan
- Trivet
- Grill pan
- Aluminum foil
- Stove
Ingredients
- salt
- freshly ground black pepper
- ½ red pepper, deseeded and cut into fine strips
- 1 carrot, cut into fine (julienne) strips
- 3–4 spring onions, trimmed and sliced into fine strips
- ½ green pepper, deseeded and cut into fine strips
- 2 garlic cloves, thinly sliced
- 5 cm (2 inch) piece of fresh root ginger, peeled and sliced into thin strips
- a dash of sesame oil
- 1 plump bream, weighing about 700 g (1½ lb), cleaned and scaled
- 75 g (3 oz) Chinese black beans
- 1 red or green chilli, deseeded and cut into strips
- oyster sauce, to taste
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