About this recipe: In this fragrant, fresh-tasting dish, sea bass fillets are sprinkled with rice wine and steamed, then served with a Chinese-style black bean sauce flavoured with ginger, garlic and soy. Serve it with herbed brown rice.
Sprinkle the fish with dry sherry, or lemon or lime juice, instead of rice wine. * For butterflied prawns with black beans, use 340 g (12 oz) peeled raw king or tiger prawns (if you like, leave the last section of the tail shell on). To butterfly them, simply cut a deep slit along the back of each prawn without cutting all the way through, then open the prawn out flat, like a book. Lightly brush the prawns all over with 2 tsp sunflower oil and cook under a preheated hot grill for 3–4 minutes or until pink. Alternatively, stir-fry the butterflied prawns in 1 tbsp sunflower oil for 2–3 minutes. Add the hot black bean sauce to the prawns and toss briefly to mix, then serve with rice noodles.
Traditional versions of this Chinese-style dish are high in sodium because they use black beans that have been fermented and salted. Here, dried black beans are used instead. * White fish like sea bass are a rich source of protein with very little fat. They are also a good source of vitamin B12, essential for the formation of red blood cells. * Ginger has been recognised for centuries for its medicinal properties, particularly in helping digestion and preventing nausea.
B12 * folate, calcium, iron * B1, E, copper, potassium, zinc