Fish With Black Bean Sauce
|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|
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.