Drawing on their father’s Japanese and mother’s Bard heritage, Cauline and Bubba Masuda prepare two dishes that have us going back down memory lane. The Black Bean fish is very Japanese inspired and the Sasami (raw fish) is from many Asian cultures.
Black Bean Fish with Cabbage
- 3-4 medium sized Reef Fish – chopped into three segments
- ½ head of cabbage – chopped roughly
- 1 onion chopped
- ¼ cup of cloves garlic chopped finely
- ¼ cup of ginger knobs chopped finely
- 2 cups black beans in 2 cups of water in a bowl
- ½ cup of olive oil
- ¼ cup preserved Chinese vegetables: cabbage, radish
- ½ cup white vinegar in a medium bowl
- ¼ cup Japanese soy sauce
- 4 pinches of brown sugar
- 1 large red chilli sliced finely
- ½ white or brown onion – finely sliced
- ½ lemon – finely sliced – optional to leave seeds in
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Black Bean Fish with Cabbage
In a frying pan add oil – heat to when it begins spitting.
Add sliced onion and chopped cabbage – bring to glassy stage – do not overcook – about 5 mins.
While that is cooking away – add remaining oil to wok.
Once it is heated add the chopped garlic and ginger and slightly brown.
Once browned add fish segments: middle, tail and head to the wok and the cooking garlic and ginger.
Keep turning fish until all pieces are coated with the olive oil.
Cover and let steam for 10 mins or until fish is beginning to look cooked.
Now add the cabbage mixture to the fish – keep turning so that it mixes well with the fish. Then add the black bean juice from the bowl to the wok with the cooking fish.
Spoon about 2 cups of the black bean juice over the fish/cabbage mix.
Then spoon over the beans about 2 cups into the mix.
Constantly move the fish/cabbage mixture around to ensure the fish does not stick to the bottom of the wok.
Now add the preserved Chinese vegetables – mix through and then cover to further let the whole combination of ingredients steam for a further 5 mins.
Let settle and serve with rice.
Pour ½ cup of white vinegar into medium bowl.
Add ¼ cup of Japanese soy sauce to bowl.
Add sliced onion, finely chopped red chilli and sliced lemon.
Add about 4 pinches of brown sugar to your taste – more for a sweeter taste, less for a tangier taste.
Mix all ingredients thoroughly and then finally add the finely sliced fish pieces. Set this aside for 30 mins or longer to allow the vinegar to cook the raw fish.
This can be put in the fridge – and can be left for however long you want. The fish will look slightly white as the vinegar cooks the flesh.**
Serve with your Black Bean Cabbage Fish and rice.