Chinese Steamed Fish With Bean Sauce > Mayland
chinese, fish
2 lb fish-whole fish, steak, or
1 filet
2 tablespoon finely shredded fresh ginger
1 roots
2 scallions - cut in 2
1 lengths
1 salt and pepper to taste
1 seasonings mixture:
1 tablespoon bean sauce
1 tablespoon thin soy sauce
1 tablespoon maggie seasoning sauce
2 teasponns sugar
1 teaspoon sesame oil
1 dash rice wine
1 teaspoon minced garlic
2 tablespoon cooking oil
Wash the fish under cold running water, pat dry with paper towel, sprinkle sale and pepper on both sides of the fish, arrange the fish on a heat proof platter.
Pour in seasoning mixture evenly over the fish, arrange the shredded ginger and scallions on top of the fish.
Place a steaming rack into a wok, pour in 6 cups of water or just below the rack level, cover, steam over high heat for 15-20 minutes. Serve hot.
My notes: about the chinese seasonsings Black Bean Garlic Sauce - The bottle comes from China, is available at oriental food stores and even in our local "high end" supermarket. Ingredients: Fermented Black Beans, Garlic, Water, Salt, Sugar, Soy Bean oil.
Not having a steamer here in the mountains we followed our teacher's suggestion for a makeshift one: We placed bamboo chopsticks in a latice fashion in the wok. Poured water below the chopsticks, and put the fish on a plate resting on the chopsticks. Covered the wok and steamed the fish. We used flounder. It tasted great
Instructor: Betty SooHoo Eng Mayland Community College From: Ruth Tornick Date: 31 Aug 97 Jewish-Food List Ä
Yield: 1 servings