Alvin Leung aka "Demon Chef", the acclaimed, wildly creative owner of Bo Innovation Hong Kong, Bo Shanghai and Bo London, is the inventor of "X-Treme Chinese cuisine". Leung shares his unique recipe for poached black cod.

Portrait of Alvin Leung [Photo provided to China Daily]

Tell us about your recipe.

The inspiration comes from the Chinese steamed fish with green onions, ginger and soy sauce. We simply steam the fish, then we make a sauce with soy sauce and sugar. I make the sauce with hoisin sauce and I use fermented white soybeans with fish stock. I make it very simple, so you get the flavor of soy, but you don't get that very dark color from the fermentation; it's lightly fermented so as not to overpower the fish.

What kind of fish do you use?

I use wild cod fish. I like the texture, since it's a fatty fish. It's very simple to cook it sous-vide – that's how to get the perfect temperature to get that nice texture and lock in the flavours.

What's your inspiration?

Anything that comes from Hong Kong – so I could be inspired by a landmark or a person. The menu I have right now is called "a Hong Kong story", using fine ingredients from around the world.