Steamed Black-bean Snapper with Chilli Edamame


Australian Gourmet Traveller recipe for steamed black-bean snapper with chilli edamame.

What you will need

4 snapper fillets (about 180gm each)

30 gm Chinese black-bean paste (see note)

100 ml sake

60 ml (¼ cup) vegetable oil

2 tsp sesame oil

  Steamed rice 15 gm ginger, cut into julienne

3 spring onions, thinly sliced

To serve: coriander and thinly sliced long red chilli (optional)

  Chilli edamame 400 gm frozen edamame, defrosted

2 tbsp vegetable oil

1 long red chilli, thinly sliced

1 garlic clove, thinly sliced


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