Ingredients Jump to Instructions ↓

  1. 1/2 tsp black pepper

  2. 1 tsp sesame oil

  3. 570 ml of water or stock

  4. 150 ml Chinese rice wine or dry sherry

  5. 450 g fresh fish fillets

  6. 1 tbsp finely chopped fresh root ginger

  7. 1 tsp chilli bean sauce

  8. 2 tbsp low salt soy sauce

  9. fresh coriander leaves , to garnish

Instructions Jump to Ingredients ↑

  1. Cut the fish fillets into 2 inch (5cm) square pieces and mix with the pepper and sesame oil.

  2. Bring the water (or stock) and rice wine to the boil in a wok or saucepan, boil for 1 minute and then lower the heat until the liquid is just simmering. Add the fish chunks and simmer for 3-5 minutes. Add the ginger, chilli bean sauce and soy sauce. Let simmer for a minute or until the fish is just cooked through.

  3. Garnish with coriander leaves and serve at once.


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