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Fish With Black Bean Sauce

Flavors.of.Asia's picture
Ingredients
  Whitefish 3 Pound (Fresh Or Frozen)
  Fermented black beans 1⁄4 Cup (4 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Slivered ginger 2 Tablespoon
  Cooking oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Pepper 1⁄8 Teaspoon
  Parsley 1 Teaspoon
Directions

Thaw fish, if frozen.
Sprinkle inside cavity of fish lightly with salt.
Score fish several times on both sides, cutting about 1/4 inch deep.
Rinse fermented black beans.
Combine black beans, 1/4 cup green onion, gingerroot, cooking oil, garlic, and pepper.
Spoon some of the bean mixture into cavity of fish and remaining mixture into slits.
Pour water into fish poacher to 1/2-inch depth; bring to boiling.
Place fish on greased rack; set into poacher.
Cover; steam about 30 minutes for large fish (10 minutes for small fish) or till fish flakes easily when tested with fork.
Garnish with 1/4 cup green onion and parsley.

Recipe Summary

Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Fish

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