Steamed Murray Cod with Black Beans

Preparation info
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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


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