Steamed Fish with Black Beans

Name: Steamed Fish with Black Beans
Yield: Serves 2 to 3 as a Main Course.
Cuisine: China
Ingredients: 2 cloves garlic, roughly chopped; 1½ teaspoons salt; 3 diagonal slices fresh ginger root, shredded; 2 tablespoons thin soy sauce; 2 tablespoons fermented black beans; Pinch of sugar; 1 large chunk (1 inch) fresh ginger root, smashed; 1½ tablespoons peanut oil; 1 whole fish (sea bass, whitefish, pike, trout, rock cod), about 1½ to 2 pounds, cleaned and scaled; 2 whole scallions, shredded; ½ teaspoon sesame oil; 2 tablespoons Shaoxing wine or dry sherry

Preparation info

Serves
2 to 3
as a Main Course.

Difficulty
Medium

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

Ingredients

1 whole fish (sea bass, whitefish, pike, trout, rock cod), about 1½ to 2 pounds,

Asia
China
Fish course
Pescatarian

Method

Steaming

Place the fish on a platter large enough to hold it, and sprinkle it with salt. Squeeze the chunk of ginger in your hand to extract the juice, letting it sprinkle over the fish. (The ginger must be fresh and you must have strong hands to do this; as an alternative, use a garlic press.)