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Steamed Sea Bass With Fermented Black Beans

Healthy.N.Fine's picture
  Sea bass/Any other white fish 1 1⁄2 Pound, cleaned but with head and tail left on
  Salt 1 Teaspoon
  Fermented black beans 2 Teaspoon, soaked for 5 minutes and rinsed twice
  Soy sauce 1 Tablespoon
  Wine/Pale dry sherry 1 Tablespoon
  Finely shredded peeled fresh gingerroot 1 Tablespoon
  Scallion 1 , cut into 2 inch lengths
  Peanut oil/Vegetable oil 1 Tablespoon
  Sugar 1⁄2 Teaspoon

Wash the bass under cold running water and pat it dry inside and out with paper towels.
With a sharp knife, lightly score the fish by making diagonal cuts 1/4 inch deep at 1/2 inch intervals on both sides.
Sprinkle the fish, inside and out, with the salt.
Coarsely chop the fermented beans, then combine them in bowl with soy, wine, oil and sugar.
Lay the fish on a heatproof platter 1/2 inch smaller in diameter than the pot you plan to steam it in.
Pour the seasonings over the fish and arrange the ginger and scallion on top.
Pour enough boiling water into the lower part of a steamer to come within an inch of the cooling rack.
Bring the water in the steamer to a rolling boil and place the platter of fish on the rack.
Cover the pot securely.
Keep the water at a continuous boil and replenish it if boils away.
Steam the fish for around 15 minutes or until it is firm to the touch.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 854 Calories from Fat 263

% Daily Value*

Total Fat 29 g45.3%

Saturated Fat 6.1 g30.7%

Trans Fat 0 g

Cholesterol 278.9 mg93%

Sodium 3278.9 mg136.6%

Total Carbohydrates 9 g3.1%

Dietary Fiber 1.2 g4.8%

Sugars 3.7 g

Protein 129 g257.7%

Vitamin A 27.9% Vitamin C 6.3%

Calcium 9.8% Iron 16.3%

*Based on a 2000 Calorie diet

Steamed Sea Bass With Fermented Black Beans Recipe