1. Heat oil in a saucepan on medium heat, Induction setting 7.
2. Add ginger and cook until fragrant and soft then add the wine, sugar
and tamari
3. Cook for a minute, then add the black beans and black garlic.
4. Stir into a paste consistency and add truffle oil to slightly flavour the
paste. The consistency should be easy to spread.

1. Combine all ingredients to make a dressing.

1. In a frying pan, heat grapeseed oil on medium heat, Induction setting 7.
2. Add shitake mushrooms and cook for 2 minutes followed by the
woodear mushrooms.
3. Pour over chicken stock and reduce quickly, add honeycomb
mushroom and mung beans and stir well to combine.
4. Deglaze the frying pan with the tamari dressing and check the
seasoning.
5. Place the mushroom mixture into a bowl and mix through the raw oyster
mushrooms.

1. Spread the bean paste over the fish and cover with chopped chives.
2. Place the fish in a perforated steam tray and Steam at 90°C for 4-5
minutes.

1. Portion the mushrooms into 4 bowls and place steamed fish on top.
2. Finish with the tamari dressing drizzled around the plate and serve.

1. The bean paste can be made ahead of time and frozen.
2. The tamari drressing can be kept for 1 week in an airtight container.