Steamed Barramundi with Chilli, Black Bean and Tofu

sbs.com.au

1 whole barramundi, about 600 g - 700 g, cleaned and butterflied

300 g block silken tofu

salt, to taste

light soy sauce, for drizzling

2 spring onions, thinly sliced

60 ml (¼ cup) vegetable oil

subheading: Sauce:

60 ml (¼ cup) vegetable oil

40 g garlic, finely chopped

1 bird's eye chilli, finely chopped

16 g Tianjin chopped preserved cabbage

2 tsp fermented black beans

100 g Tantan Xiang pickled chilli

30 ml Shaoxing wine

20 g caster sugar

½ tsp ground white pepper

25 ml coconut vinegar

40 g Thai pickled mustard greens, white part only, diced

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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