• 350 g (12 oz) Murray cod, thickly sliced
• 2 tablespoons fermented black beans
• ½ teaspoon sea salt
• ½ small carrot, cut into julienne
• 1 knob of ginger, peeled and cut into julienne
• 1 slice of bacon, finely sliced
• 4 cloves garlic, finely chopped
• 1 long red chilli, deseeded and cut into julienne
• 2 spring onions (scallions), cut into 2 cm (¾ inch) lengths
• fresh chilli sauce, to serve

Marinade

• 1 tablespoon oyster sauce
• 2 tablespoons shaoxing
• 1 tablespoon sesame oil
• 2 teaspoons yellow bean soy sauce
• 1 teaspoon caster (superfine) sugar

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, chilli and spring onions.

Put the plate in a large bamboo steamer over a pot or a wok of rapidly boiling water, cover with the lid and steam the fish for 10 minutes, or until just cooked through. Remove from the steamer and serve with chilli sauce.