1 whole gurnard, cleaned and gutted
1 bunch coriander, stalks and roots reserved
1 inch piece ginger, peeled and finely grated
2 cloves of garlic, sliced
2 tbsp. soy sauce
4 tbsp. mirin
2 tbsp. brown sugar
½ cup prepared dashi or fish stock
1 tbsp. black bean and garlic sauce
1 tsp sesame oil
1 red chilli, sliced
1 spring onion, sliced
¼ cup crispy shallots (available from Asian food shops)
Sea salt and pepper
- Place half the ginger, garlic, soy, mirin, brown sugar and dashi stock in a small saucepan. Bring to a simmer, allow the sugar to dissolve then stir in the black bean sauce. Take off the heat and cool.
- Using a sharp knife, make a few cuts into the flesh of both sides of the gurnard, then lay the whole fish lengthwise on a large piece of non-stick baking paper.
- Stuff the fish cavity with the reserved coriander stalks, roots and reserved ginger, then pour over the cold black bean marinade. Drizzle over the sesame oil, season lightly with salt and pepper then fold over the paper to encase the fish.
- Wrap the fish package in tinfoil then steam, or bake for 12-14 minutes depending on the size of the fish, or until just cooked.
- Open up the parcel at the table, scatter over the coriander leaves, chilli, spring onion and crispy shallots, and dig in.
Recipe by Hopgood's & Co