serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Chilli
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 whole flounder
- 1 tbsp Shaoxing wine
- 4-cm piece ginger, half thickly sliced, half finely chopped
- 3 spring onions, cut into 5-cm lengths, plus 1 extra thinly sliced
- ½ cup salted red chillies, roughly chopped
- ½ cup pickled green chillies, roughly chopped
- 2 tbsp vegetable oil
- 1 tbsp fermented black beans
- ¼ cup coriander sprigs, roughly chopped
Instructions
- Sprinkle the flounder with Shaoxing wine and stand for 5 minutes. Place the thickly sliced ginger and the spring onion lengths on a serving plate that will fit into a steamer. Place the fish on top of the ginger and spring onions and cover one fish in the salted red chillies and the other in the chopped pickled green chillies.
- Heat a wok over high heat and add the oil. Add the finely chopped ginger and black beans and toss for about 30 seconds, then pour over the fish.
- Place in a steamer basket, cover and steam for 5 minutes, then scatter the red side with the sliced spring onion and the green side with the coriander.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Chilli
