Steamed fish with black beans #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Whitefish |
| Sauce: | ||
| 1 | tablespoon | Peanut oil |
| 2 | Clove garlic, chopped | |
| ¼ | teaspoon | Fresh grated ginger |
| 1 | tablespoon | Fermented black beans (dowsee) |
| 2 | Green onions, cut chinese style | |
| 1 | pinch | Sugar |
| 1 | tablespoon | Dry sherry |
| 2 | tablespoons | Light soy sauce |
| 1 | pinch | MSG (opt) |
Directions
Place the fish in a steaming plate. Heat a wok and add the oil, garlic and ginger. Rinse the black beans in a bit of water and add to the wok. Chow for just a moment, then add the rest of the sauce ingredients, and pour this sauce over the fish. Place in a bamboo steamer and cook for about 15 minutes, or until the fish flakes and is done to your taste. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).
Related recipes
- Baked fish with vegetables #2
- Black bean soup #2
- Brazilian black bean soup #2
- Broiled or grilled fish w/ black-bean salsa
- Caribbean rice & beans #2
- Chinese: steamed prawns with black beans
- Cuban black bean soup #2
- Red beans and rice #2
- Spicy black bean stew #2
- Steamed fish
- Steamed fish #1
- Steamed fish with bean sauce
- Steamed fish with black beans
- Steamed fish with black beans #1
- Steamed fish, brown bean sauce
- Steamed oysters with black beans
- Steamed prawns with black beans
- Steamed salmon with black bean sauce
- Steamed salmon with black beans
- Stir-fried shrimp w/black bean sauce #2