"Wunan Style" Cod tossed with Crispy Fermented Bean and Chilli - courtesy of Hutong

Ingredients

cod fillet (400g)

minced fermented bean (50g)

crispy garlic (10g)

dried chilli (8-10g)

Seasonings

salt (1/2 teaspoon)

pepper (1/2 teaspoon)

Marinade

Shaoxing wine (2 teaspoon)

dash of ginger juice

Method

Mix cod fillet with salt, pepper, ginger juice and Shaoxing wine. Refrigerate for 30 minutes. After marinating put cod into steamer to steam 8-10 minutes, remove. Heat up wok and bring oil to a boil, deep-fry fermented bean in oil until golden brown. Drain. Heat up wok, add deep-fried fermented bean, crispy garlic and dried chilli stir well. Pour on top of cod fillet. Serve.