Steamed Fish & Clams In Black Bean Sauce
|Rockfish fillet/Lingcod fillet||1 Pound (1 Whole, About 1 Inch Thick)|
|Fermented salted black beans||1 1⁄2 Tablespoon, rinsed and patted dry|
|Garlic||2 Clove (10 gm)|
|Soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Green onions and tops||2|
|Thin fresh ginger slices||3|
|Clams in shells||12 , scrubbed (Suitable For Steaming)|
|Salad oil||2 Tablespoon|
Rinse fish and pat dry.
Place in a heatproof dish at least 1 inch deep that will fit inside a steamer.
Mince or mash black beans and garlic; add soy and sherry.
Drizzle over fish.
Cut 1 onion into thirds; place cut onion and ginger on top of fish.
Cut remaining onion into 2-inch lengths; cut lengths into thin shreds and set aside.
Arrange clams around fish.
Cover dish completely with wax paper; then support dish on a stand or rack in steamer over 1 to 2 inches of boiling water.
Cover pan and cook until fish flakes readily when prodded with a fork in thickest part, about 10 minutes.
If clams open before fish is done, remove them and continue to cook fish for a few more minutes; then return clams to dish.
Lift dish from steamer; discard wax paper.
Discard ginger and onion pieces from top of fish.
Sprinkle onion slivers over fish.
Heat oil in a small pan until it ripples when pan is tilted; pour over fish (oil will sizzle).