A restaurant-worthy dish of Peter’s, give this a go!
Peter said he loves the woody tones, meaty black beans and zesty ginger in this dish.
- 8x mackerel fillets
- 20 dried Chinese mushrooms
- grated ginger
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 2 tbsp black beans
- 4 spring onions (finely chopped)
- 5 garlic cloves, thinly sliced
- 3 tbsp sesame oil
- Basmati rice to serve (3 cups)
Place the mushrooms into a large bowl and cover with hot water, letting them soak for 30 minutes. Drain and keep the soaking liquid. Chop the mushroom stems and slice the mushrooms thinly.
Boil the rice.
Pour the mushroom liquid into a large wok and add the ginger. Bring the broth to a boil. Add the mackerel and cook for approx 12 minutes until it’s cooked through. Add the black beans, soy, wine and onions.
In another pan, fry the garlic in sesame oil.
Plate up the rice and add the fish, spooning the liquid and cover with the garlic.