Steamed fish with black beans #1
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Steamed fish with black beans #1
  Fish    Beans    Chinese    Seafood  
Last updated 6/12/2012 1:24:50 AM. Recipe ID 58549. Report a problem with this recipe.
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      Title: Steamed fish with black beans #1
 Categories: Chinese, Seafood
      Yield: 4 Servings
      1    Whole fish (1-1/2 to 2 lbs)
           -(sea bass, whitefish, pike,
           - trout, rock cod)
           - cleaned and scaled
  1 1/2 ts Salt
      1    1" piece fresh ginger root
           - smashed
      2    Garlic cloves
           - roughly chopped
      2 tb Fermented black beans
      2    Whole scallions, shredded
      3 sl Fresh ginger root, shredded
      2 tb Soy sauce
      2 tb Chinese rice wine
           -=OR=- Dry sherry
      1 pn Sugar
  1 1/2 tb Peanut oil
    1/2 ts Sesame oil
  PLACE THE FISH ON A PLATTER large enough to hold it, and sprinkle it
  with salt. Squeeze the chunk of ginger in your hand to extract the
  juice, letting it sprinkle over the fish. (The ginger must be fresh
  and you must have strong hands to do this; as an alternative, use a
  garlic press.) Chop the garlic and fermented black beans together.
  Don't chop too fine or the mixture will become a paste and turn
  bitter. Scatter the beans, garlic, shredded scallions and shredded
  ginger over the fish. Mix the soy sauce, rice wine and sugar. Pour it
  over the fish. If the plate is too long to fit in a bamboo steamer or
  a wok, improvise a steamer. For example, a roasting pan could serve
  the purpose, with a trivet standing in the middle to hold the plate.
  Set the plate on the trivet. Pour boiling water into the pan, but not
  enough to reach the plate. Cover the pan with aluminum foil and crimp
  the edges to seal it. Put the pan over low heat to keep the water
  simmering. A fish 1-inch thick at its widest point will take 10
  minutes in the steamer. (The covered pan can also be placed in a 400F
  oven to cook for the same length of time.) When the fish is done,
  remove the plate from the steamer. A thin sauce will have formed on
  the plate. Heat the peanut oil and sesame oil in a small saucepan
  almost to the smoking point, and pour the mixture over the fish.

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Recipe ID 58549 (Apr 03, 2005)

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