Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Sea bass (2 lbs.) (or Porgy; trout, butterfish, s |
| \N \N | Flounder); cleaned (whole) |
| 1 teaspoon | Ginger root; shredded |
| 2 tablespoons | Scallions; chopped |
| ¾ teaspoon | Fermented black beans OR; (1/2 tsp. salt) |
| 1½ tablespoon | Soy sauce |
| 1½ tablespoon | Dry sherry |
| 1½ tablespoon | Peanut or corn oil |
| 2 quarts | Water |
Clean, wash, drain, dry and place whole fish in heat-proof dish. Mix together ginger; scallion, black beans, soy sauce, sherry and peanut oil; pour over fish. Heat water in large saucepan. Place rack in saucepan; put dish containing fish on rack. Make certain fish is well above the water level. Cover, steam about 15 minutes. Serve whole fish, including heat.
Serves 4. Formatted by Mary Wilson, BWVB02B.
Posted to EAT-L Digest 29 Sep 96 Date: Mon, 30 Sep 1996 16:46:07 -0500 From: LD Goss <ldgoss@...>