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Steamed sea bass in a fragrant spicy sauce
Fruit and vegetables
2.5cm/1in fresh root
ginger
, peeled and sliced into matchsticks
1 tsp
chilli
bean paste
2
garlic
cloves, finely chopped
2.5cm/1in fresh root
ginger
, peeled and finely grated
2 red
chillies
, seeds removed and finely chopped
3
spring onions
, finely cut into 1cm/½in rounds
2
garlic
cloves, finely chopped
1 red
chilli
, seeds removed and finely chopped
200g/7oz baby
pak choi
, washed and sliced into quarters lengthways
1
spring onion
, cut into strips, soaked in iced water for 5 minutes and drained
fresh
coriander
leaves
Tins, packets and jars
freshly cooked
jasmine rice
Cooking ingredients
pinch ground
white pepper
1 tbsp Shaoxing
rice wine
or dry sherry
1 heaped tbsp
cornflour
, blended with 2 tbsp cold water
200ml/7fl oz cold
vegetable stock
1–2 tbsp double deluxe
soy sauce
1 tbsp dark
soy sauce
1 tbsp Chinese black
rice vinegar
or balsamic vinegar
2–3 tsp
caster sugar
1 heaped tbsp
cornflour
2 tbsp
rapeseed oil
½ tsp
Sichuan pepper
, toasted and ground (optional)
1 tbsp
rapeseed oil
1 tbsp Shaoxing
rice wine
or dry sherry
1 tbsp light
soy sauce
1 tsp
cornflour
, blended with 1 tbsp cold water
dash toasted
sesame oil
Meat, fish and poultry
1 whole fresh
sea bass
, head to tail no longer than 30cm/12in, rinsed and patted dry
Other
sea salt
Back to recipe
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