Steamed Fish Fillets, Black Bean, Chilli, Shaoxing

Steamed Fish Fillets, Black Bean, Chilli, Shaoxing

Recipe by Executive Chef, Dan Hong

MR WONG, Sydney

Serves 2

  • Steamed fish
  • 200g fish fillets
  • 1 bird’s eye chilli, thinly sliced
  • 1tbsp salted black beans, finely chopped
  • 1 clove garlic, finely chopped
  • 10g ginger, fresh, finely sliced
  • 10 coriander leaves
  • 1 stalk scallions, finely sliced

  • Sauce
  • 1tbsp Shaoxing wine
  • 5tbsp white soy sauce
  • 2tbsp water
  • 1tsp sugar
  • 3tbsp grapeseed oil

Steamed fish

Place fish fillets on a plate and top with chilli, black bean, garlic and ginger.

Place in a steamer and steam for approximately 4 minutes or until cooked.



Place all sauce ingredients in a small pan, except for the grapeseed oil. Slowly warm on a low heat until the sugar has dissolved.

Carefully remove the fish from the steamer and top with scallions.

Bring the sauce to the boil and spoon over the fish.

In a separate saucepan, heat the grapeseed oil to smoking point. Use a dry spoon to carefully spoon the oil on top of scallions. Be careful as the oil will spit.


To serve

Garnish with coriander leaves and serve with steamed rice.