1 whole butterflied barramundi
2 tablespoons salted red chilli **
2 tablespoons soy sauce
½ teaspoon sugar
1 tablespoon fermented whole black beans washed and strained
a small bunch of coriander, roughly chopped
1 stalk of green shallot , thinly sliced
2 tablespoons thinly sliced Chinese bacon or ham
2 tablespoons veg oil
1 small block silken tofu
Thinly slice the tofu and arrange on a plate large enough to fit the fish.
Lay the fish on top.
Mix together the chilli, soy sauce, sugar and black beans.
Spread this mix over the fish.
Scatter over the bacon.
Set up a large wok with lid and add 4 cups boiling water.
Sit the fish on a rack over the water.
Bring back to the boil. Cover with a lid and steam for 8-10 minutes.
Take out from the wok and spoon over the juices.
Scatter over the coriander and shallot.
Use a small pot to heat the oil till almost smoking.
Carefully pour over the coriander and shallots to sizzle.
Serve with plenty of steamed jasmine rice.
Get a copy of Frank Shek’s cookbook here.