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Steamed Fish & Clams In Black Bean Sauce

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Ingredients
  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
Directions

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).

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Fish

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