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Steamed Snapper with Snake Beans and Black Bean Vinagrette

Steamed Snapper with Snake Beans and Black Bean Vinagrette

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4


  • 1.2 kg whole snapper scaled, gutted
  • 3 cm piece (15ginger peeled, sliced
  • 2 spring onions white part thinly sliced on an angle, green part reserved
  • ½ bunch coriander leaves picked, stalks reserved
  • 200 g snake beans cut into 5cm batons
  • 2 tbs Chinese rice wine
  • 2 long red chillies thinly sliced on an angle
  • ½ bunch shiso leaves
  • ¼ cup (20fried Asian shallots plus extra to serve
  • Steamed rice to serve
  • 1/3 cup (100black bean sauce
  • ¼ cup 60mgrapeseed oil (or canola oil
  • 1 tsp sesame oil
  • 1 long red chilli finely diced
  • 1 spring onion finely chopped
  • 2 tsp finely grated ginger
  • 2 tbs tamari
  • 2 tbs Chinese black (chinkianvinegar
  • 1 tsp sugar


  2. Preheat oven to 210°For black bean dressing, combine ingredients in a bowl.
  3. Place three sheets of foil 75cm long onto a work surface, overlapping slightly. Place three sheets of baking paper the same size on top of foil.
  4. Rinse fish inside and out then dry with paper towel. Make 4-5 cuts, 1cm deep, in the thickest part of the fish on both sides. Stuff cavity with ginger, green part of spring onion and coriander stalks. Place fish in the middle of paper, spoon over half the dressing, turning to coat, scatter with snake beans and pour over rice wine. Bring in and seal edges of paper and foil to create a parcel.
  5. Place on wire rack over an oven tray. Bake 35-40 minutes until fish is cooked through.
  6. In a bowl, combine chilli, white part of spring onion, coriander leaves, shiso and fried shallots.
  7. Place fish, beans and cooking juices onto a platter. Top with salad and drizzle with remaining dressing. Serve with rice and extra fried shallots.