Mr Wong, Sydney
Chef Dan Hong
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
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.
1tbsp Shaoxing wine
5tbsp white soy sauce
3tbsp grapeseed oil
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.
Garnish with coriander leaves and serve with steamed rice.