Steamed Fish Head (without black bean paste)
1 fresh sea bass – butterfly
A handful of of chopped spring onions and coriander leaves
1 red chilli – sliced thinly
1 tbsp sesame oil
Sauce Ingredients (combined together)
1 tbsp black bean paste
1 tbsp yellow soy bean paste
2 tbsp minced garlic
1 tbsp minced chilli (red chilli and chilli padi)
1 tbsp Hoisin sauce
1 1/2 tbsp plum sauce
1 tbsp white vineger
1 tbsp sugar
Dash of Hua Tiao Jiu
1) Make a few diagonal slits on each side of the fish. Place the fish on a metal plate/steaming plate. Spread the sauce ingredients all over the entire top of the fish.
Steamed over rapidly boiling water for 10-15 minutes (depending on the size).
2) Remove from steamer and garnish with chopped coriander leaves, spring onion and slice chilli. Heat up sesame oil in a small pan and drizzle over the fish.
3) Serve hot with rice or porridge.