1x 1kg cod cut into 50g portions (on the bone)
2 medium leeks cut into 1cm pieces
1 small fennel bulb cut into 1cm pieces
2 small carrots cut into 1cm pieces
1 red-skinned onion cut into 1cm pieces
3 star anise
3cm piece of ginger finely sliced
1 bunch coriander stalks
2 cloves of garlic sliced
10 black peppercorns
4 bay leaves
4 baby squid cut into fine rings
For the black bean vinaigrette 2tsp salted black beans washed
2tbsp black bean sauce
1tbs dark sesame oil
2tbs lemon juice
1 clove garlic (crushed)
¼ red chilli chopped
2tbsp grapeseed oil
(Whisk all above ingredients together one hour before)
Fresh lime for garnish
Place the vegetables in a bamboo steamer. Put the steamer on top of a suitably sized saucepan and half-fill with boiling water. Place the cod pieces on top of the vegetables and sprinkle with star anise garlic ginger coriander stalks peppercorns and bay leaves. Cover and steam for approximately five minutes or until the cod is cooked.
Heat a non-stick pan add a little sesame oil and stir-fry the squid rings until brown and crisp.
To serve pile some of the steamed vegetables in the centre of the plate. Spoon a little of the vinaigrette over the vegetables and then serve two pieces of cod per portion. Spoon a little more vinaigrette around the plate. Garnish with coriander limes and pile the crisp squid rings on top.