Mr Wong, Sydney
Chef Dan Hong
200g fish fillets
1 birdseye chilli, sliced thinly
1 tbs salted black beans, chopped finely
1 clove garlic, finely chopped
10g ginger, fresh, finely sliced
10 coriander leaves
1 stalk scallions/shallot, finely sliced
Place fish fillets on a plate and top with chilli, black bean, garlic and ginger.
Place in a steamer then steam for approximately 4 minutes or until cooked.
1 tbs Shaoxing wine
5 tbs white soy sauce
2 tbs water
1 tsp sugar
3 tbs grapeseed oil
Except for the grapeseed oil, place all sauce ingredients in a small pan. Slowly warm on heat until the sugar has dissolved.
Carefully remove the fish from the steamer and top with scallions.
Bring the sauce to the boil then spoon over the fish.
In a separate sauce pan, heat the grapeseed oil to smoking point. Using a dry spoon, carefully spoon the oil on top of scallions. Be careful as the oil will spit.
Garnish with coriander leaves and serve with steamed rice.