Steamed Bream with Black Bean Sauce

Name: Steamed Bream with Black Bean Sauce
Yield: Serves 4
Cuisine: Swedish
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; ½ red pepper, deseeded and cut into fine strips; 1 carrot, cut into fine (julienne) strips; 3–4 spring onions, trimmed and sliced into fine strips; ½ green pepper, deseeded and cut into fine strips; 2 garlic cloves, thinly sliced; 5 cm (2 inch) piece of fresh root ginger, peeled and sliced into thin strips; a dash of sesame oil; 1 plump bream, weighing about 700 g (1½ lb), cleaned and scaled; 75 g (3 oz) Chinese black beans; 1 red or green chilli, deseeded and cut into strips; 1 red or green chilli, deseeded and cut into strips; oyster sauce, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Ingredients

1 plump bream, weighing about 700 g (1½ lb), cleaned and scaled
a

Europe
Sweden
Preserve
Fish course
Pescatarian
Summer
Gluten-free
Nordic

Method

If you have a fish kettle you can use it for this recipe. If not, improvise by using a roasting pan with a trivet or a grill pan with a couple of sheets of foil.

Rinse the fish and rub sesame oil all over it. Season it with salt and pepper.

Next, pour some water - about 1.2–1.8 litres