Steamed Murray Cod with Black Beans

Name: Steamed Murray Cod with Black Beans
Cuisine: China
Ingredients: 350 g (12 oz) Murray cod, thickly sliced; 1 knob of ginger, peeled and cut into julienne; ½ small carrot, cut into julienne; ½ teaspoon sea salt; 2 tablespoons fermented black beans; 1 teaspoon caster (superfine) sugar; 1 tablespoon sesame oil; 2 teaspoons yellow bean soy sauce; 1 long red chilli, deseeded and cut into julienne; 2 spring onions (scallions), cut into 2 cm (¾ inch) lengths; 1 slice of bacon, finely sliced; 4 cloves garlic, finely chopped; 1 tablespoon oyster sauce; 2 tablespoons shaoxing; fresh chilli sauce, to serve

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

The black beans and chilli sauce punch a little more flavour into this steamed dish. I really like the bacon flavour here, and will often mix a spoonful of hot bean paste through at the end to turn it into a nice spicy fish dish.

Ingredients

350 g (12 oz) Murray cod, thickly sliced
2 tablespoons fermented black beans

Asia
China
Main course
Spicy

Method

Season the fish pieces with salt. To make the marinade, mix together the oyster sauce, shaoxing, sesame oil, soy sauce and sugar and pour over the top, then leave for 10 minutes.

Scatter the carrot and ginger julienne over a deep round plate. Put the fish pieces on top in a single layer, then pour over the marinade and sprinkle with the black beans, bacon, garlic, chill