Ching-He Huang served up tasty steamed sea bass with garlic pak choi and spicy sauce on Saturday Kitchen.<\/p>\n
The ingredients are: 1 whole fresh sea bass, head to tail no longer than 30cm, rinsed and patted dry, pinch ground white pepper, 2.5cm fresh root ginger, peeled and sliced into matchsticks, 1 tbsp Shaoxing rice wine or dry sherry, 1 heaped tbsp cornflour, blended with 2 tbsp cold water and sea salt.<\/p>\n
For the sauce: 1 tsp chilli bean paste, 200ml cold vegetable stock, 1\u20132 tbsp double deluxe soy sauce, 1 tbsp dark soy sauce, 1 tbsp Chinese black rice vinegar or balsamic vinegar, 2\u20133 tsp caster sugar, 1 heaped tbsp cornflour, 2 tbsp rapeseed oil, 2 garlic cloves, finely chopped, 2.5cm\/1in fresh root ginger, peeled and finely grated, 2 red chillies, seeds removed and finely chopped, \u00bd tsp Sichuan pepper, toasted and ground (optional) and 3 spring onions, finely cut into 1cm rounds.<\/p>\n
For the garlic pak choi: 1 tbsp rapeseed oil, 2 garlic cloves, finely chopped, 1 red chilli, seeds removed and finely chopped, 200g baby pak choi, washed and sliced into quarters lengthways, 1 tbsp Shaoxing rice wine or dry sherry, 1 tbsp light soy sauce, 1 tsp cornflour, blended with 1 tbsp cold water and dash toasted sesame oil.<\/p>\n
To serve: 1 spring onion, cut into strips, soaked in iced water for 5 minutes and drained, fresh coriander leaves and freshly cooked jasmine rice.<\/p>\n