Steamed Murray Cod with Black Beans


Preparation info

    • Difficulty


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.


  • 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


    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.