Steamed scallops or monkfish with black bean sauce

Name: Steamed scallops or monkfish with black bean sauce
Cuisine: China
Ingredients: fresh coriander leaves, to garnish; 2 or 3 spring onions, trimmed and cut into 5 cm/2 inch batons, then cut into 4 lengthways; 2 tablespoons black bean sauce; a couple of dashes of light soy sauce; 2 thin slices peeled fresh root ginger, cut into very thin strips; a sherry glass of rice wine, sake or dry sherry; ½ teaspoon caster sugar; 500-750 g/1 lb 2 oz-1 lb 10 oz fresh shelled scallops or monkfish; a dash of vegetable oil

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

This can also work wonderfully with sea bass fillets or fresh lobster cut in half lengthways.

Ingredients

500-750 g/1 lb 2 oz-1 lb 10

Asia
China
Fish course
Pescatarian

Method

Place the scallops or monkfish on a lightly oiled plate or dish. Cover the fish with all the remaining ingredients except the coriander and pop into your electric steamer for 5-10 minutes.
Alternatively, fill your wok with water, buy a nice large bamboo steamer, place the plate of fish and vegetables in the steamer, cover with a lid and cook for about 10 minute