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

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

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

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Steamed Murray Cod with Black Beans

Ingredients

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