Frank Shek’s China Doll snapper

How to make the steamed snapper with black bean, lemon and chilli dish from Sydney’s top waterside Chinese diner.

In Scotland, where I was born and raised, we lived with my grandparents and ran a little Chinese takeaway. My favourite time was the family meal just before opening; there were always three to four dishes to share. I have adapted this from a dish my grandmother would cook with the local salmon for special occasions.

Whole steamed snapper with black bean, lemon & chilli

Black bean paste

4 tablespoons vegetable oil

50g garlic cloves, finely chopped

100g Chinese fermented black beans, rinsed and drained*

Heat oil in a wok or frying pan; fry garlic for 2-3 minutes until it just begins to colour. Add black beans and stir-fry for another 2 minutes. Remove from heat and allow to cool. Reserve 1 heaped tablespoon of black bean paste for the fish; store the rest in a sterilised jar in the refrigerator for up to 3 months.

For the snapper

1 whole snapper, about 700g, cleaned and scaled

Sea salt, for seasoning

1 lemon, halved (1 half thinly sliced, the other half intact)

1 long red chilli, deseeded and sliced julienne

3 stalks spring onions (scallions), thinly sliced diagonally

Small handful fresh coriander leaves

2 tablespoons mushroom soy sauce*

3 tablespoons vegetable oil

Set up a steamer. Rinse fish; pat dry with paper towel and place on a chopping board. With a sharp knife, cut slashes in the flesh where it is thickest, about 3cm apart, crossways and lengthways. Turn fish; repeat on other side. Season inside and out with sea salt. Place on large plate. Spread with black bean paste and arrange thinly sliced lemon on top. Steam for about 12 minutes. Use a knife to see if flesh comes away easily from the thickest part near the head; if it does, it is ready. Remove from steamer; top with chilli, spring onions and coriander. Drizzle with mushroom soy sauce and a generous squeeze of lemon.

Heat vegetable oil in small frying pan until smoking; pour over fish. This will sizzle the herbs, releasing their aroma. Serves 4

*Available at specialty Asian grocers

Steamed jasmine rice

300g rice

525ml water

Wash rice in water, changing water until it looks clear. Drain thoroughly. Put rice and water in saucepan; bring to the boil, then put lid on. Gently simmer on low heat for 12-15 minutes. Take off heat; do not remove lid, and leave to continue steaming for 10-15 minutes. Remove lid and fluff up rice with a fork or spatula. Serves 4

Guest chef Frank Shek.

Frank Shek is head chef at China Doll, Woolloomooloo, Sydney. Recipes from China Doll by Frank Shek ($49.99, New Holland).