Ingredients
1 pc 500g white fish (I used Halibut fillet)
1 tsp salt
2 tbsp shaoxing wine
1 sprig spring onion (washed & sectioned)
6 slices ginger
4 tbsp crispy bean (lightly paused)
4 tbsp (spicy) bean paste (crushed)
16 tbsp vegetable oil
3 cloves garlic (finely minced)
1 sprig spring onion (washed and chopped to abt 1/2cm
1/2 tsp sugar
Steps
1. Marinate fish with salt and shaoxing wine. Prop fish on 2 chopstick on a plate, lay the ginger and spring onion over it, set aside.
2. Stir fry (spicy) bean paste in oil till fragrant then strain oil over crispy beans in a bowl, set aside. Do not discard the bean paste as it can be used to cook ma po tofu (if using spicy bean paste) or twice cooked pork.
3. Steam fish for 5-8mins or more depending on thickness of fish, check for doneness by poking the thickest part of fish, if go through easily, fish is cooked, removed from heat.
4. While the fish is being steamed, scoop and stir fry the crispy bean over low heat with just enough oil to cover it onto a pan, fry till colour changes slightly and remove any bubbles.
5. Add garlic and fry till golden brown, add some crushed bean paste (the very same bean paste which you used to cooked in the oil)/salt if too bland.
6. Just before scooping out from pan, add sugar and spring onion and give a stir.
7. Remove chopsticks, ginger and spring onion, baste the fish a few times with its gravy before pouring out totally.
8. Ladle the crispy bean over the fish and serve immediately with rice.
9. Bon appétit!