Flounder Roll with Black Beans

Name: Flounder Roll with Black Beans
Cuisine: China
Ingredients: 1 teaspoon sesame oil; Pinch of white pepper; 4 large cloves garlic; ½ pound shrimp (12 shrimp), shelled, deveined, washed, dried, and cut into quarters lengthwise; 1 teaspoon sugar; 1 pound flounder, filleted into 6 pieces(3 fish); 1 scallion, washed, dried, with both ends trimmed, cut into 3½-inch sections, and julienned, divided into six equal portions; 1½ teaspoons finely chopped fresh coriander; 1½ tablespoons Scallion Oil; 2 tablespoons light soy sauce; 1 teaspoon white vinegar; 2 tablespoons black beans, washed, drained; 2 tablespoons white wine; 2 tablespoons Scallion Oil; ⅛ teaspoon salt; 4 tablespoons finely sliced scallions

Jing Long Lei Tong

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

The actual name for this preparation is chongsan jing long lei tong, which translates into “steamed dragon’s tongue of Chongsan.” Chongsan is the birthplace of Dr. Sun Yat-sen and is justly famed for its seafood, particularly flounder and oysters. Usually the recipe is made with fish and oysters, but I realize that in certain parts of the country fresh oysters are a rarity, so I have adapted the traditional dish and filled the rolled flounder with shrimp. The taste,

Ingredients

Asia
China
Cantonese
Guangdong Province
Fish course
Pescatarian

Ingredients

Method