Poached black cod in yellow fermented soy sauce (serves 2)

Ingredients

? 4 black cod fillets (cut to 5cm x 10cm, approximately 4cm thick)

? 10g Chaozhou seaweed

? 30g Chinese yellow fermented soybeans (mein see)

? 15g ginger

? 500ml fish stock

? 50g butter

? 80g monkfish liver (optional)

? Sweet potato vermicelli (optional)

Slowly sauté the fermented soybeans and ginger in 10g of butter for 2 minutes. Add the fish stock and bring to a boil. Remove from heat, add the fish fillets, then cover and poach for 10 minutes.

Remove the fillets and keep warm. Reduce the poaching liquid to half. Pour the contents into a blender and liquefy them. Sieve and pour back into the pot, and bring to a boil. Add the seaweed and slowly add the remaining butter to thicken the sauce.

To serve, place 2 fillets per portion onto the plate. Add sauce, and decorate with monkfish liver and crisped sweet potato vermicelli if desired.