Baked fish with preserved Chinese duck liver sausage

Baked fish with preserved Chinese duck liver sausage

I found that baking preserved duck liver sausage in paper in the oven is much simpler and better than steaming. First there is no condensed water to dilute the flavor, second to bake it on top of fish, the excess oil goes to enrich the fish. Eat the mild tasting fish first before the sausage.

1. Season fish with salt and pepper, place on baking paper on top of a few slices of ginger. 

Baked fish with preserved Chinese duck liver sausage

2. Cut sausage into thick slices, place on top of fish, wrap paper up. Bake at 200˚C until cooked, about 15 minutes for a 2cm thick fish, rest for another 2 minutes before serving.