Ingredients

½ teaspoon Vegeta Chicken Stock Powder

3 garlic cloves, chopped finely

¼ cup shaoxing (rice wine)

2 tablespoons fermented black beans, chopped roughly

2 tablespoons light soy sauce

1 tablespoon caster sugar

6cm piece ginger, julienned

4 whole dried chillies, chopped roughly

4 X 125 g snapper fillets, skin on

3 spring onions, sliced diagonally

2 tablespoons shredded coriander leaves

steamed greens and lightly steamed flowering garlic chives, to serve

We used

Vegeta Chicken Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons30 min

• 1 Combine Vegeta Chicken Stock Powder with 1 cup (250ml) of boiling water.
• 2 Combine garlic, shaoxing wine, black beans, soy sauce, sugar and stock in a heatproof bowl that fits in your steamer and place the snapper fillets within. Scatter fish with chilli and ginger.
• 3 Put water in your steamer and heat until simmering. Place the bowl with the fish into the basket; steam for about 10 minutes, or until the fish is just cooked through.
• 4 Place fish on a serving plate; spoon over sauce and sprinkle with spring onion and coriander. Serve with steamed greens and lightly steamed flowering garlic chives (optional).