Steamed Sea Bass With Black Bean Sauce
|Black bean sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), grated|
|Grated ginger root||1 Teaspoon|
|Vegetable oil||1 Teaspoon (For Non Oily Fish)|
|Water||2 Cup (32 tbs)|
|Fish fillets||1 1⁄2 Pound (Flounder, Trout, Etc)|
|Scallion||1 , sliced|
Combine the bean sauce, garlic, ginger, sugar, and oil.
Place 2 cups water in the wok and arrange fish on a rack 1 to 2 inches above the water so the water will not boil up onto the fish but the steam can circulate freely around it.
Spread the bean sauce mixture evenly over the surface of the fillets.
Sprinkle with scallion slices.
Cover wok and steam until fish separates into flakes with a fork.
(Rack may be covered with one layer of cheesecloth before fish are placed on it.
This will prevent fish from adhering to the rack.)