Steamed fish with black beans #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Whitefish |
| Sauce: | ||
| 1 | tablespoon | Peanut oil |
| 2 | Clove garlic, chopped | |
| ¼ | teaspoon | Fresh grated ginger |
| 1 | tablespoon | Fermented black beans (dowsee) |
| 2 | Green onions, cut chinese style | |
| 1 | pinch | Sugar |
| 1 | tablespoon | Dry sherry |
| 2 | tablespoons | Light soy sauce |
| 1 | pinch | MSG (opt) |
Directions
Place the fish in a steaming plate. Heat a wok and add the oil, garlic and ginger. Rinse the black beans in a bit of water and add to the wok. Chow for just a moment, then add the rest of the sauce ingredients, and pour this sauce over the fish. Place in a bamboo steamer and cook for about 15 minutes, or until the fish flakes and is done to your taste. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).