Doused in a light yet flavorful chili soya sauce that is slightly spicy, fragrant and salty, the buttery white flesh of the steamed cod melts from the heat of the tongue, setting the mouth awash in a delicious blend of fatty, gelatinous and viscous Omega-3 juices. The pool of chili soya sauce that the fish sits in is thin, yet rich and flavorful, heavily infused with the musky and earthy aroma of black garlic with the hint of spice cutting through it.