Woody allen's steamed bass

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@...>

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