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Steamed Fish With Pork Sauce

the.instructor's picture
  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)
  Cornstarch 1 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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