I went deep-sea fishing in a motor boat in the Indian Ocean off Broome in Western Australia and caught a huge fish weighing fifty pounds that was called Spanish mackerel. So I decided to cook it. It is, in fact, a very, very big mackerel and the flesh tastes like the mighty tuna.
So you could indeed use for this dish some firm mackerel or tuna fillets or even monkfish.
Rinse the fish well and pat dry with kitchen paper. If using whole fish, slash them diagonally on each side. Brush the fish with a little sesame oil and grill for 2–3 minutes on each side, until cooked.
Sprinkle the remaining ginger and garlic over the fish, then spoon over the black bean sauce and the beer. Serve immediately.
PS Beancurd or tofu is made from cooking and curdling soya milk; though beancurd has little taste when uncooked, it soaks up other flavours wonderfully. Buy it from oriental stores or health food shops.
© 1991 Keith Floyd estate. All rights reserved.