Written by Kaitime
- 1 large knob ginger
- 4 spring onions
- 1 can chinese baby corn
- 1 red capsicum
- 1 tbsp soy
- 2 tbsp water
- few drops sesame oil
- 1 tbsp sugar
- 2 tbsp shao hsing wine
- 2 tbsp peanut oil
- 2 tbsp salted black beans
- handful coriander sprigs for garnish
- 2 cups of Jasmine Rice, cooked
- 2 Terakihi Fillets, skin on
- Salt and white pepper
Cut the fillets into 300grm portions, lightly season with salt and white pepper and place into a steamer for 10 minutes.
Meanwhile peel and finely slice the ginger. Chop the spring onions into 5cm lengths. Remove the seeds and membrane from the capsicum and cut into fine strips.
Mix together the soy, water, sesame oil, sugar and shao hsing wine.
Heat the peanut oil in a wok until very hot and add the ginger and spring onions. Stir-fry a minute before adding the capsicum and black beans, corn and continue to stir-fry a few more minutes until the vegetables are wilted.
Now add the soy mixture, stir until combined and remove from heat. Check the sauce for seasoning, adding a little bit more soy or water if needed.
Pour the sauce over fillets of freshly steamed fish and garnish with coriander.
Optional - serve with jasmine rice.