One Pot Cooking for One: Steamed fish with ginger and black beans

Tomorrow's Blogtoberfest Blog Crawl report is on food, so I'm doing an entry on tonight's dinner. The recipe is from Mabel Wang: the method I devised this evening. I present: Steamed rockling with black beans, ginger and spring onions, served with steamed bok choi, asparagus and bean shoots.

Before you start: put baby to bed.


1. Fashion a makeshift fish steamer. You're eligible for a cloth badge for this one. I used a covered roasting tin with a trivet inside and a heatproof plate on top of it. Pour boiling water into the bottom of the steamer.



2. On the plate, put one serve of white fish, fresh or frozen. Sprinkle fish with two spring onions, cut into strips, and about half that quantity of ginger, cut into batons. Crush about ten fermented black beans with the back of a spoon, mix with a splash of soy sauce, then pour over the fish. At this point I added some pre-frozen steamed rice and some green beans.


3. Cover the steamer, put over heat, and Cook For A While (probably about 3 minutes, more if frozen). Add to the plate some greens: I added asparagus, bok choi and bean shoots. Steam for another three minutes. Poke a knife or skewer into the centre of the fish to see if it's hot.



4. Find a heat-proof tray and eat your meal straight from the plate you steamed it on (see image at top of this post).


5. Burp appreciatively. Compliments to the chef!

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