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.