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Steamed fish with black bean sauce (low-fat)

Name: Steamed fish with black bean sauce (low-fat)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: /asian
Ingredients: 4 (about 150g each) fish fillets (John Dory or snapper), skin on; 2.5cm piece ginger, cut into thin strips; 8 shallots (spring onions), cut finely into 10cm lengths; Sesame oil, to drizzle; 170g can black beans, drained; 2 tablespoons (40ml) black bean sauce; 2 tablespoons (40ml) rice wine; 1 tablespoon (20ml) soy sauce; 2 tablespoons caster sugar; 350g snow peas

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15m

10m

Steamed fish with black bean sauce (low-fat)

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This Asian-inspired steamed fish with black bean sauce is both quick, easy and healthy.

4 (about 150g each) fish fillets (John Dory or snapper), skin on
2.5cm piece ginger, cut into thin strips
8 shallots (spring onions), cut finely into 10cm lengths
Sesame oil, to drizzle
170g can black beans, drained
2 tablespoons (40ml) black bean sauce
2 tablespoons (40ml) rice wine
1 tablespoon (20ml) soy sauce
2 tablespoons caster sugar
350g snow peas

Method

1.

Line a bamboo steamer with a sheet of baking paper and place the fish fillets on the base of steamer. Combine the ginger and shallots. Use half the mixture to spread over fillets; reserve remaining ginger and shallots. Season fish then drizzle with a little sesame oil.
2.

Place the black beans, black bean sauce, rice wine, soy and sugar in a pan and bring to the boil. Reduce heat to low and simmer for 1-2 minutes.
3.

Meanwhile, place the steamer over a pan of simmering water and cook fish for 5 minutes. Add the snow peas, reserved ginger and shallots and steam for a further minute. Place a bed of snow peas, ginger and shallots on each plate, top with the fish and drizzle with the black bean sauce.