Method

• 1.
  Pop the black beans into a little bowl, then pour in enough cold water to comfortably cover them. Set aside.
• 2.
  If fish is in one whole section, slash into thicker bits with a sharp knife, as you might a leg of lamb, to ensure even cooking.
• 3.
  Combine the saucy ginger marinade ingredients together in a bowl. Place fish on a tray or plate with a slight lip to catch the sauce, then pour half the sauce over the fish. Leave to soak in for 10-15 minutes.
• 4.
  Preheat your steaming device, be it a wide bamboo steamer or an electric one. Drain the black beans, rinse and dry. Sprinkle these over the fish.
• 5.
  Place the fish (still on the plate, to catch the delicious cooking juices) in your steamer and steam for 10-12 minutes, or until the flesh is opaque and starting to flake a little. Remove from the steamer and allow to cook through completely in its own residual heat.
• 6.
  Meanwhile, prepare the stringy leek. Cut the leek into 3cm batons, then slice into thin julienne strips along the grain. Rinse off any grit, then dry thoroughly and place in a heatproof bowl. Heat the grapeseed oil in a large pan or wok until shimmering, then pour the oil over the leek to soften it.
• 7.
  For the bok choy stir-fry, reserve the leaves and cut the bok choy into quarters if they’re on the smaller side, or into sixths if large. Rinse well under the tap, rubbing between the layers to remove any grit.
• 8.
  Heat the grapeseed oil in your large pan or wok and stir-fry the bok choy bases for 2 minutes, or until their colour changes. Chuck in the bok choy leaves and ginger and toss together for another minute. Sprinkle in the sugar and salt and splash in the water or stock.
• 9.
  Pour the leek strips and leeky oil over the fish and garnish with coriander. Serve with the bok choy, jasmine rice and remaining saucy marinade, with some chilli oil on the side for hot heads.