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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

Method

  • 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
  • 15 min preparation
  • 15 min cooking
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At A Glance

  • Serves 4 people
  • 15 min preparation
  • 15 min cooking

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