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Red Snapper and Black Bean Sauce

Red Snapper and Black Bean Sauce

  • Medium
  • Serves 12




  • 450g Tilda Easy Cook Long Grain Rice
  • 12 x 150g red snapper fillets
  • 2 bunches spring onions
  • 5cm piece root ginger
  • 8 tbsp black bean sauce
  • 75ml sesame oil
  • 8 tbsp dry sherry
  • 8 tbsp orange juice
  • 2 limes
  • Salt and pepper, to season


  1. Remove any skin from the fish fillets and place in a shallow dish.

  2. Chop the spring onions. Peel and grate the ginger. Mix spring onions and ginger with sesame oil, black bean sauce, sherry, orange juice and black pepper.

  3. Slice limes and place over the fish fillets. Pour over the marinade, cover and chill for one hour, turning at least once.

  4. Meanwhile, cook the rice in plenty of boiling water for 10 minutes. Drain and rinse under cold water to prevent further cooking. Cover and chill until required.

  5. Lift the fish fillets out of the marinade. Toss the marinade into the rice and mix well.

  6. Cut 12 pieces of baking parchment about 38cm square. Divide the rice mixture between the paper squares placing it in the middle of each piece. Top each with a fish fillet.

  7. Bring up the corners of the paper to form a bundle. Tie with string. Bake parcels at 200°C/400°F/Gas Mark 6 for 20 minutes – untying string to serve.