Steamed Fish With Black Bean and Chilli Sauce

• 500 g chinese broccoli, cut into 8cm lengths
• 4 (180 g) fish fillets
• 1 tablespoon black bean garlic sauce
• 1 tablespoon water
• 25 g fresh ginger, sliced thinly
• 1 tablespoon peanut oil
• 2 small fresh red chilies, sliced thinly
• rice, to serve

1. Get a plate large enough to just fit the steamer.
2. First lay down Chinese broccoli in a single layer onto the plate.
3. Covered tightly and steam over a wok or pan of boiling water @ 3 minutes.
4. Remove lid from steamer, place chinese broccoli leaves, then fish on top of stems.
5. Spread with combined sauce, water and ginger; replace lid; steam for about 5 minutes or until fish is just cooked.
6. Meanwhile, place oil and chilli in a small microwave-safe cup; cook on HIGH for @ 30 seconds or until hot.
7. Serve fish on Chinese broccoli; drizzle with hot oil just before serving.
8. Eat with steamed rice, if desired.

chinese broccoli, fish fillets, black bean garlic sauce, water, fresh ginger, peanut oil, red chilies, rice

Taken from www.food.com/recipe/steamed-fish-with-black-bean-and-chilli-sauce-260848 (may not work)