STEAMED FISH WITH FERMENTED
SOY BEANS

Laden with complementary ingredients, the fish here is only half the show, and the
soy bean paste is what holds all the flavours together.

INGREDIENTS

Garoupa, red snapper
or sea bass

Salt

Cooking oil

Transparent (glass)
vermicelli

Dried black (wood ear)
fungus

Chinese (napa) cabbage

Tomatoes

Ginger (optional)

Onion
Preserved soy bean paste
Red chilli
Coriander leaves (cilantro)

SEASONING (COMBINED)

Light soy sauce
Sugar
Ground white pepper

1, whole, about 1 kg (2 lb 3 oz)
1 Tbsp
as required

10 g (⅓ oz), cut into 5-cm (2-in) lengths then
soaked in water to soften

5 g (⅙ oz), soaked in water to soften, then
shredded

1 head, about 500 g (1 lb 1½ oz), cut into

5-cm (2-in) wide diamond-shaped pieces

2, each cut into 6 wedges

1–2-cm (½–1-in) knob, peeled and
julienned

1, peeled and cut into wedges

100 g (3½ oz)

1, sliced

for garnishin

1 tsp
1 tsp
1 tsp

METHOD

▪ Clean and wash fish. Then, dry and rub all over with salt. Pan-fry with a
little oil until slightly golden.

▪ Place fish onto a large serving plate. Evenly distribute all remaining
ingredients over and around fish.

▪ Pour seasoning ingredients over fish.

▪ Steam until cooked, then garnish as desired and serve.

Squeeze ready soaked black
fungus of excess water
before cutting into shreds.

For diamond shapes, make
parallel 45° cuts, 5 cm
(2 in) apart, on each
cabbage leaf. Then, halve
each strip by cutting across
diagonally.

Distribute the complementary
ingredients as desired,whether
under over or around fish.

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