Steamed Fish Hunan Style
|Sea bass/Striped bass/ sea trout||1 1⁄2 Pound|
|Fermented black beans||2 Tablespoon, chopped|
|Dried red pepper||1 Teaspoon, diced|
|Ham||1 Tablespoon, cooked and chopped (Smithfield)|
|Light soy sauce||1 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Ginger root||1 Tablespoon, chopped|
|Scallion||1 , chopped|
|Peanut oil/Vegetable oil||1 Tablespoon|
Clean and wash the fish.
Dry inside and out.
Slash both sides of the fish diagonally at 1 1/2 inch (4 cm) intervals.
Rub a little salt (1 tsp) inside and out and let it marinate for about 10 minutes.
Put the whole fish into a shallow, heatproof dish or bowl. (If the fish is too long, cut it in half crosswise to steam. After steaming restore the fish to its original length and cover the opening with the sauce ingredients and some additional shredded scallions.)
Combine the black beans, diced red peppers, ham, soy sauce, wine, ginger, scallion, salt, and oil as listed in the combined sauce ingredients.
Pour the sauce ingredients all over the fish.
Refrigerate until ready to steam.
First boil the water.
Place the shallow bowl with fish and sauce in the steamer and steam over high heat for 15 to 20 minutes.
Transfer the fish to a long platter.
Pour the sauce over the fish and serve hot.