{"id":5510,"date":"2019-02-13T00:00:00","date_gmt":"2019-02-12T14:00:00","guid":{"rendered":"https:\/\/www.originenergy.com.au\/uncategorised\/whole-steamed-fish-with-black-bean-recipe"},"modified":"2023-11-28T11:01:16","modified_gmt":"2023-11-28T01:01:16","slug":"whole-steamed-fish-with-black-bean-chilli-and-ginger","status":"publish","type":"post","link":"https:\/\/www.originenergy.com.au\/blog\/whole-steamed-fish-with-black-bean-chilli-and-ginger\/","title":{"rendered":"Whole steamed fish with black bean recipe"},"content":{"rendered":"\n

Sunshine Coast chef Tom Swapp shares his recipe for whole steamed fish with black bean, chilli and ginger. A winning dish for any occasion. <\/p>\n\n\n\n

Serves: 4 people
Prep time: 45 minutes
Cooking time: 30 minutes<\/h4>\n\n\n\n

Ingredients:<\/h3>\n\n\n\n

Black bean and ginger paste<\/h4>\n\n\n\n

3 tbs dried, salted black beans
50ml sesame oil 
3 tbs ginger, peeled and grated 
4 cloves garlic, crushed
1 tsp light soy sauce
2 tbs black vinegar
2 tbs palm sugar
1 tbs oyster sauce 
1 tsp ground black pepper<\/p>\n\n\n\n

1 medium plate-sized fish, such as snapper (700g to 800g)<\/p>\n\n\n\n

Garnish<\/h4>\n\n\n\n

1 large red chilli, de-seeded and shredded thinly
1 small knob of ginger, finely sliced
2 green shallots, shredded thinly
Coriander sprigs<\/p>\n\n\n\n

Method:<\/h3>\n\n\n\n
  1. To make the black bean and ginger paste, soak the black beans in a cup of warm water for 10 minutes, then squeeze out the water and chop the beans finely. Reserve the soaking water.<\/li>
  2. Heat the sesame oil and fry the ginger and garlic until soft and fragrant but not brown. Add the black beans, soy sauce, vinegar and palm sugar. <\/li>
  3. Season with oyster sauce and pepper, and cook on a low heat until the sugar has dissolved. Moisten with some of the reserved black bean soaking water. The mixture should be liquid but thick.<\/li>
  4. Score the fish with a sharp knife down to the bone on either side. Place the fish on a plate that fits into a steamer basket. Cover the fish with the black bean and ginger paste and steam, covered, for 6-7 minutes.<\/li>
  5. Transfer to serving plates and garnish with the red chilli, ginger, green shallot and coriander sprigs.<\/li><\/ol>\n\n\n\n

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    \nhttps:\/\/youtu.be\/B0BeViksM7U\n<\/div><\/figure>\n\n\n\n

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    Meet the chef – Tom Swapp<\/h3>\n\n\n\n

    On the Sunshine Coast, there’s great volcanic soil, high rainfall and humidity – just like in many Asian countries.<\/p>\n\n\n\n

    That’s why local chef Tom Swapp draws his inspiration from Thailand for his restaurant the Spirit House.<\/p>\n\n\n\n

    And it’s not the only way he ties his surroundings in with his cooking. “Ginger is something that thrives here on the Sunshine Coast. It has a lovely natural sweetness, and we’ve used it to create a signature dish of ours.”<\/p>\n\n\n\n

    Tom’s recipe for whole steamed fish with black bean, chilli and ginger follows his food philosophy – that your food can only be as good as your produce. It uses beautiful warming ingredients that will please your palate, and can be cooked on a gas stovetop.<\/p>\n\n\n\n

    “Throw the lovely aromatics over the top – the ginger, chilli and some coriander to finish it off,” advises Tom. The scent alone will totally immerse you in the cooking experience.<\/p>\n\n\n\n

    <\/div>\n\n\n\n
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    Find out about Origin LPG for your home<\/a><\/div>\n<\/div>\n\n\n\n
    <\/div>\n","protected":false},"excerpt":{"rendered":"

    Chef Tom Swapp shares his recipe for steamed\u00a0fish\u00a0with black bean, chilli and ginger. A winner for any occasion.<\/p>\n","protected":false},"featured_media":5008,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[105],"tags":[32,134],"oe_author":[],"class_list":["post-5510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-at-home","tag-lpg","tag-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.originenergy.com.au\/blog\/wp-json\/wp\/v2\/posts\/5510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.originenergy.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.originenergy.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.originenergy.com.au\/blog\/wp-json\/wp\/v2\/users\/27"}],"replies":[{"embeddable":true,"href":"https:\/\/www.originenergy.com.au\/blog\/wp-json\/wp\/v2\/comments?post=5510"}],"version-history":[{"count":0,"href":"https:\/\/www.originenergy.com.au\/blog\/wp-json\/wp\/v2\/posts\/5510\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.originenergy.com.au\/blog\/wp-json\/wp\/v2\/media\/5008"}],"wp:attachment":[{"href":"https:\/\/www.originenergy.com.au\/blog\/wp-json\/wp\/v2\/media?parent=5510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.originenergy.com.au\/blog\/wp-json\/wp\/v2\/categories?post=5510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.originenergy.com.au\/blog\/wp-json\/wp\/v2\/tags?post=5510"},{"taxonomy":"oe_author","embeddable":true,"href":"https:\/\/www.originenergy.com.au\/blog\/wp-json\/wp\/v2\/oe_author?post=5510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}