Steamed Sea Bass With Fermented Black Beans
|Sea bass/Any other white fish||1 1⁄2 Pound, cleaned but with head and tail left on|
|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|
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.