Fish and Shellfish Recipes - Mackerel with Black Beans Recipe

Ingredients

• 20 dried shiitake mushrooms

• 15ml/1 tbsp finely julienned

• fresh root ginger

• 3 star anise

• 8 x 115g/4oz mackerel fillets

• 45ml/3 tbsp dark soy sauce

• 15ml/1 tbsp Chinese rice wine

• 15ml/1 tbsp salted black beans

• 6 spring onions (scallions), finely shredded

• 30ml/2 tbsp sunflower oil

• 5ml/1 tsp sesame oil

• 4 garlic cloves, very thinly sliced

• sliced cucumber and steamed basmati rice, to serve

Serves 4

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Method:

1. Place the dried mushrooms in a large bowl and cover with boiling water. Soak for 20 minutes. Drain, reserving the soaking liquid, discard the stems and slice the caps thinly.

2. Place a trivet or a steamer rack in a large wok and pour in 5cm/2in of the mushroom liquid (top up with water if necessary). Add half the ginger and the star anise.

3. Divide the mackerel between two lightly oiled heatproof plates, skin side up. Cut three diagonal slits in each one. Insert the remaining ginger strips and sprinkle over the mushrooms. Bring the liquid to the boil and put one of the plates on the trivet.

4. Cover the wok, reduce the heat and steam for about 10-12 minutes, or until the mackerel is cooked. Repeat with the second plate of fish. Put all the fish on a platter and keep warm.

5. Ladle 105ml/7 tbsp of the steaming liquid from the wok into a pan with the soy sauce, wine and black beans. Place over a gentle heat and bring to a simmer. Spoon over the fish and sprinkle over the spring onions.

6. Heat the oils and stir-fry garlic for a few minutes until lightly golden. Pour over the fish and serve with sliced cucumber and steamed basmati rice.

Note: Shiitake mushrooms, ginger and salted black beans are perfect partners for robustly flavored mackerel fillets.