Steamed Murray Cod with Shiitake Mushrooms and Black Bean Sauce - Chef Recipe by Luke Nguyen

Ingredients

1 whole fish or fillets (silver perch, Murray cod or barramundi)
3 dried shiitake mushrooms soaked in hot water and julienned
125mL fish stock
2 Tbs black bean sauce
1 Tbs oyster sauce
1/2 tsp dark soy
2 tsp white sugar
Salt and pepper to taste
Potato starch to thicken sauce
Shallots, julienned chilli for garnish
Asian vegetable of some description to serve

Method

Check the fish for scales and wipe it over with a wet cloth.

Lay it flat on the chopping board and make 3 diagonal slices on each side of the fish.

Meanwhile add the fish stock, shiitake mushrooms, oyster sauce and soy sauce to a saucepan and bring to a boil. Simmer for 5 minutes, then add 2 tablespoons of black bean sauce. Season with the sugar, salt and pepper, remove from the heat and set aside.

Steam fish on high heat for 10 minutes or until cooked.

To serve:

Add and dissolve the potato starch in a little bit of water and stir it through the sauce.

Reheat the sauce stirring as it thickens slightly.

Place fish on a plate with vegetables, pour the sauce over the fish and garnish with shallots and chilli.

Credits: Luke Nguyen

Photo Credits: Luke Nguyen