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Recipe

Szechwan Style Steamed Fish

You will need:

2 whole fish (Tilapia or Trout), about 1 1/2 kg

2 teaspoons fresh ginger (chopped)

2 teaspoons of crushed garlic

4 teaspoons chilli bean sauce

1 tablespoon peanut oil

1 teaspoon sesame oil

2 tablespoons dry sherry

1 teaspoon finely grated fresh ginger

4 spring onions sliced finely

4 tablespoons chopped fresh corriander leaves

half teaspoon salt

Make sure the fish you buy is cleaned and scaled. Make a diagonal cut. Rub over with salt and grated ginger. Place the fish in a lightly oiled heatproof dish and steam over boiling water for 8-10 minutes. Pour off the liquid that collects around the fish into a measuring cup. Add the sherry. Heat the peanut and sesame oils in a wok or heavy pan. Add garlic and ginger and stir fry for 1 minute. Add bean sauce, sherry mixture and spring onions. bring to the boil. Pour over fish and garnish with corriander. Serve with boiled rice.