by Chrissie Walker
This recipe suggests using cod but almost any white fish will do. It’s a simple preparation which can be tweaked to your own taste. I use a tall steamer with 4 plastic trays but a traditional bamboo steamer is just as good. Make sure there is space around the plate for the steam to circulate.
4 cod fillets
2 tablespoons fermented black beans
3 spring onions, chopped
2 slices ginger, chopped
2 tablespoons dry sherry
2 tablespoon light soy sauce
1 tablespoon vegetable oil
Fine shreds of green pepper, lettuce or chilli for garnish
Chop the black beans and put them along with the spring onions and ginger on a heat-proof plate that can be used in the steamer; place the fish on top.
Pour the sherry, soy sauce and oil on top.
Put the plate into the steamer and steam for 20 minutes.
Remove to a platter and garnish with the shredded veggies.
Serve over steamed rice.