AT A GLANCE
|01||Season fish to taste with pepper, spread with black-bean paste and place in a dish. Pour sake over, cover with lid and steam in a bamboo steamer that fits snugly over a saucepan of boiling water until just cooked through (5-7 minutes).|
|02||For chilli edamame, blanch edamame until bright green (1-2 minutes), drain, refresh, drain again and set aside. Heat oil in a wok over medium-high heat, add chilli and garlic, stir-fry until tender (1-2 minutes), add edamame, stir-fry until slightly golden (2-3 minutes), season to taste and set aside. Keep warm.|
|03||Heat vegetable oil and sesame oil in a small saucepan over medium-high heat until smoking, then set aside.|
|04||Divide steamed rice among plates, top with fish, scatter with ginger and spring onion, spoon hot oil over (be careful, hot oil will spit) and serve with chilli edamame.|
Note Chinese black-bean paste is available from Asian grocers.