Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Neil Perry: Steamed blue-eye with black beans

You'll need

2 green onions, trimmed and halved 300 gm piece of blue-eye trevalla fillet, cut into 2 pieces 2 tbsp fermented black beans, chopped (see note) 1 tbsp light soy sauce 1 tsp white sugar 1 tsp sesame oil 2 tsp Shaoxing wine (see note) 60 ml (¼ cup) peanut oil


  • 01
  • Put the green onion in a large shallow heatproof bowl and place the fish on top. Combine the black beans, soy sauce, sugar, sesame oil and Shaoxing and pour over the fish. Put the bowl in a large bamboo steamer over a saucepan or a wok of rapidly boiling water, cover with the lid and steam until the fish is just cooked through (7-8 minutes). Carefully remove the bowl from the steamer.
  • 02
  • Heat the peanut oil in a small saucepan until just smoking and douse the fish with the hot oil before serving.

Note Fermented black beans and Shaoxing wine are available from Asian supermarkets.

Variations Prawns and scallops are great with this sauce, but you could use any fish you like. I sometimes cook large Pacific oysters this way as well; they make a great starter for a grand gathering. If you really want to spoil your guests, split a lobster or chop up a mud crab – that would turn your meal into a royal banquet. Chicken thighs and pork spare ribs also go well with this sauce. As a matter of fact, it goes well with just about anything.

When I’m cooking this at home, I often add a few chopped red chillies to spark things up. A lot of cookbooks advise you to wash the black beans, but I believe it takes away too much of their flavour. Look for balance – if this is too strong for you, add fewer beans. As a steamed dish, this fits well with a braise and a stirfry to create a wonderful shared table.

At A Glance

  • Serves 4 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.