Recipe courtesy of Fusebox Restaurant

Steamed Chilean Sea Bass with Chinese Broccoli, Asian Aromatics and Black Bean Sauce

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 1 serving
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6 ounces Chilean sea bass fillet

3 bunches Chinese broccoli

1/3 cup shallots, brunoise

1/3 cup ginger, brunoise

1/3 cup garlic, brunoise

1/3 cup sugar

1 tablespoon sesame oil

1/2 cup fermented black beans, soaked and chopped

2 cups chicken stock

3/4 cup soy sauce

Asian aromatics:

10 star anise

1 orange, zested

1/3 cup coriander


  1. Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.
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