Steamed fish with salted soy beans and glass noodles

• Seafood

  • 700 g Fish, Whole

• Produce

  • 2 Coriander, sprigs
  • 4 cm Ginger
  • 1 Long red chilli
  • 1/2 tbsp Soybeans, salted
  • 4 Spring onions

• Condiments

  • 1 Sauce
  • 3 tbsp Soy sauce, light

• Pasta & Grains

  • 1 soaked 1 cup soaked glass Noodles

• Baking & Spices

  • 1 pinch Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Peanut oil
  • 1 tbsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Chinese cooking wine

Found on nonnascooking.com

Description

Directions

• Using a knife, make 3 long diagonal incisions into the thickest parts of both sides of the fish. Rub salt into the flesh. Transfer to a heatproof platter.
• Meanwhile, to make the sauce, in a small bowl combine the sugar, soybeans, chilli, cooking wine, soy sauce and sesame oil. Stir until the sugar dissolves.
• Top the fish with the glass noodles and ginger. Drizzle over the sauce.
• Quarter-fill a wok with water. Bring to a rapid boil. Steam the fish over high heat for 10-15 minutes or until cooked.
• Scatter the spring onions and chilli over the cooked fish. In a small pan, heat the peanut oil until smoking hot. Pour the oil over the fish and garnish with coriander to serve.