Sea bass with Crushed Soy Beans and Chilli Sauce with a Glass Noodle Salad Recipe

Sea bass with beans and chilli sauce

Serves 2
1 tbsp salted soy beans
2 garlic cloves
1 birds-eye chilli
A large handful of coriander
1 x 350g-500g seabass, scaled, gutted and de-gilled
1 tbsp veg oil

For the sauce
1 tsp chilli bean sauce
1 tbsp hoisin sauce
1 tbsp Shaoxing rice wine
100ml chicken stock/ veg stock or hot water
A dash dark soy sauce
For the glass noodle salad (serves 4)
100g mung bean vermicelli
½ carrot
½ cucumber
2 spring onions
1 tbsp sesame seeds

For the salad dressing
2 tbsp light soy sauce
1 ½ tsp Chinkiang black rice vinegar
1 ½ tsp granulated sugar
1 tbsp chicken stock
1 tbsp sesame paste
2 tbsp chilli oil
½ tsp Sichuan peppercorns, crushed
1 tsp sesame oil

1. Lightly crush the soy beans in a small bowl with the back of a teaspoon. Finely chop the garlic and chilli and roughly chop the coriander.
2. Wash the fish, pat dry and place on a large plate or platter suitable for steaming.
3. Build your wok clock: Place the crushed soybeans at 12 o’ clock, then arrange the garlic, chilli, sauce bowl and chopped coriander clockwise around the plate.
4. For the sea bass and crushed soybeans, set a large wok or steaming pan up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the fish plate into the wok or pan, cover with a lid and steam for about 7-12 minutes until cooked. Remove and set aside covering with foil so it stays warm and moist.
5. Drain and dry the wok, add the vegetable oil and heat until smoking. Add the soybeans and stir-fry for 30 seconds, then add the garlic, chillies and sauce, bring to a vigorous boil and add half the coriander and continue to cook for 1 minute until the sauce has thickened and reduced by a third.
6. Pour the sauce over the steamed fish and garnish with remaining coriander to serve.
7. For the sauce, mix the sauce ingredients together in a small bowl.
8. For the glass noodle salad, put the mung bean vermicelli in a bowl, cover with hot water and leave to soak for 5 mins, until the noodles have softened but are still al dente. Remove from the water and leave to dry on a dry tea towel.
9. Cut the carrot, cucumber and spring onions into fine matchsticks.
10. Toast the sesame seeds in a dry wok until fragrant and golden brown (2-3 minutes), then set aside.
11. For the salad dressing, put all the dressing ingredients in a bowl and mix together well.
12. Place all salad ingredients except the sesame seeds in a separate bowl, pour over the dressing and mix until everything is evenly coated. Transfer the dressed salad to a serving plate and scatter over the toasted sesame seeds to finish, serve.

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