Chinese

Sam Young's black bean coral trout

Name: Black bean coral trout recipe
Yield: 4
Cuisine: /chinese
Ingredients: 4 x 180g coral trout fillet portions, skin on; Steamed rice (optional), to serve; 100g salted (fermented) black beans; 5 garlic cloves, thinly sliced; 1 long red chilli, thinly sliced; 100ml vegetable oil; 85ml white soy sauce (from Asian grocers); 2 tsp caster sugar; 2 tsp rice vinegar

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by Sam Young

SAM YOUNG, CHEF

Jun 16, 2023

"In Cantonese culture, we always serve steamed fish with ginger and shallots. This black bean recipe is a nice way to switch things up. It brings a good umami kick. And more importantly, it’s easy to prepare."

4 x 180g coral trout fillet portions, skin on
Steamed rice (optional), to serve

Black bean paste

100g salted (fermented) black beans
5 garlic cloves, thinly sliced
1 long red chilli, thinly sliced
100ml vegetable oil

Dressing

85ml white soy sauce (from Asian grocers)
2 tsp caster sugar
2 tsp rice vinegar

Method

1.

Preheat oven to 150°C/130°C fan-forced.
2.

To make the paste, place beans on a small baking tray and toast in the oven for 12 minutes. Transfer to a small food processor, add garlic and chilli and whiz for 10 minutes, scraping down side of processor regularly, until a paste forms.
3.

Heat oil in a large wok over medium heat. Add paste and stir-fry, breaking up paste, for 5 minutes. Set aside.
4.

For the dressing, combine all ingredients in a small bowl with 1/4 cup (60ml) water. Stir until sugar dissolves.
5.

Line a bamboo steamer with baking paper and use a skewer to pierce holes in paper. Arrange fish skin-side up in steamer. Spread 2 tsp paste over each portion. Cover and steam for 5 minutes or until fish is just cooked through and flakes easily when tested with a fork.
6.

Spoon dressing over and serve with rice alongside, if using.