Steamed black cod with black bean sauce

In a heat-proof plate with some depth, stir soy sauce, Chinese cooking wine, sugar and white pepper until the sugar mostly dissolves.

Add the fish steaks, turn to coat, and arrange diagonally; marinate in the fridge 15 minutes, flip, and marinate 15 minutes more.

Rinse the fermented black beans in a strainer to wash off excess salt, then chop them together with chopped garlic and ginger into a coarse crumble.

Press the black bean crumble onto the fish, douse with the marinade, and add extra ginger to the sauce.

Crumple a sheet of parchment into a ball, stretch it out and drape it loosely over the fish so condensation from the lid does not drip on it while steam still gets in.

Steam about 15 minutes for inch-thick steaks, checking thinner fish at 12, to a minimum internal temperature of 145F.

Taste the diluted sauce and add a touch more soy sauce and sugar if needed.

Sprinkle on green onions, close the lid and leave in the residual steam about 30 seconds; serve with rice, watching for pin bones.