Steamed Fish With Pork Sauce
|Boneless skinless fish||2 Pound (Firm-Texture, White-Flesh, About 1 Inch Thick, Such As Halibut, Cod, Or Grouper)|
|Ground lean pork||1⁄4 Pound|
|Garlic||2 Clove (10 gm), minced or pressed|
|Salted fermented black beans||2 Tablespoon, rinsed, drained, and mashed|
|Grated fresh ginger||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Regular strength chicken broth||1 Cup (16 tbs)|
|Green onion||1 , ends trimmed, minced|
|Sliced almonds||2 Tablespoon|
Rinse fish, pat dry, and cut into 4 to 6 equal-size pieces.
Place on a rack set over 1 inch of boiling water in a 5 to 6-quart pan or wok.
Cover and boil on medium heat until fish is opaque but still looks moist and slightly translucent in thickest part (cut to test), about 10 minutes.
Meanwhile, in an 8 to 10-inch frying pan on high heat, stir pork until crumbled and lightly browned, 3 to 4 minutes.
Add garlic, beans, ginger, soy, and sherry.
Mix cornstarch, broth, and onion; add to pork.
Stir until mixture boils; keep warm.
Arrange fish on a platter; pour sauce over fish.
Garnish with corn and nuts.
Serving size: Complete recipe
Calories 2150 Calories from Fat 938
% Daily Value*
Total Fat 108 g166.5%
Saturated Fat 17.9 g89.5%
Trans Fat 0 g
Cholesterol 633.7 mg211.2%
Sodium 3620.8 mg150.9%
Total Carbohydrates 50 g16.5%
Dietary Fiber 4.8 g19.4%
Sugars 9.1 g
Protein 224 g448.4%
Vitamin A 9.6% Vitamin C 15.6%
Calcium 53.7% Iron 40.6%
*Based on a 2000 Calorie diet