White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time)
Japanese Leek (for topping)
1 scant tablespoon
1 scant teaspoon
Ginger (finely chopped)
1 thumb-sized piece
Garlic (finely chopped)
Japanese leek (finely chopped)
Chile oil or Ichimi pepper (if desired)
Oil (vegetable, sesame, peanut, whatever you prefer)
Sprinkle salt onto the fish, and let sit for around 15 minutes. Rinse off with water and dry well. Combine the sauce ingredients.
Shave the white parts of the Japanese leek thinly, quickly soak in water, and dry well. Cut the bok choy into quarters lengthwise and boil or steam in the microwave.
Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. Cover with plastic wrap, and microwave for 4-5 minutes at 450W.
Place the finishing oil in a small saucepan and heat until it starts to smoke.
Place the fish and remaining sauce from Step 3 on a plate with the bok choy from Step 2, and garnish the fish with the shredded leek. Drizzle on the hot oil from Step 4 and it's finished.
I used Lee Kum Kee Spicy Black Bean Sauce in this recipe.
Recommended way to eat: Place the shredded fish and sauce over white rice, mix, and eat. The rice that has soaked up juices from the fish is terrific.
An étiquette teacher might faint if she saw you eating it that way, but it is the style in Hong Kong.
Story Behind this Recipe
Grass Carp is always available at a Hong Kong supermarket. This fish has its own unique (and strong) smell, and I wanted to find some delicious recipe for it. I put together this recipe while thinking of a steamed meal using Doubanjiang that I had at a restaurant.
If the fish seems a little smelly, try placing some Japanese leek underneath the fish when you steam it in Step 3. That will help lessen the smell and allow the heat to penetrate the fish better. If you use Douchi (Fermented Black Beans) instead of Doubanjiang, add the other sauce ingredients after stir frying the douchi, ginger, garlic, and leek in a little oil to bring out the aromas.