豆瓣鲤鱼

Something healthier which I mostly cook all the time! :) Steamed fish, baked fish or braised fish is always the choice for me ;)

Parboiled fish....slowly simmer in boiling water till cook from then the usual way of steaming, I find the fish taste very succelent using this method! The fish broth can be retained to cook the sauce and use as a base for noodle soup also! no wastage :)

Ingredient

• 1 seabass approx 600gm
• 3 cloves garlic, chopped
• 2 slices ginger, chopped
• 1 stalk spring onion, chopped
• 3 tbsp cornstarch water

Sauce

• 2 tbsp spicy bean paste
• 1/2 tsp salt
• 1 tsp sugar
• 1 tsp wine
• 2 tsp dark vinegar

Method

1. Fill wok with 3 cups water and bring to boil, add seabass and cook for 5mins. Remove fish and reserve fish broth.
2. Heat 2 tbsp oil in wok, add garlic, ginger & spring onion and stir fry till fragrant.
3. Add sauce mixture and stir fry for a min. Add in 1.5 cup reserved fish broth and simmer till sauce is reduced.
4. Dish out fish and place on serving plate. Thicken sauce with cornstarch water and drizzle over fish.