Steamed Fish with Fermented Black Beans and Hot Pepper

Name: Steamed Fish with Fermented Black Beans and Hot Pepper (Tou shih la chiao cheng yü)
Cuisine: Chinese
Ingredients: 1 tablespoon soy sauce (light); 1 tablespoon chopped scallion; 1 tablespoon wine; 1 tablespoon soy sauce (light); 2 tablespoons oil; 1 live fish (carp or an fresh water fish, about 1-¼ pounds); 2 tablespoons fermented dried black beans; 1 live fish (carp or an fresh water fish, about 1-¼ pounds); 1 live fish (carp or an fresh water fish, about 1-¼ pounds); 1 tablespoon shredded ham; 1 tablespoon salt; 1 tablespoon chopped ginger; 1 tablespoon chopped red pepper

Tou shih la chiao cheng yü

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 live fish (carp or an fresh water fish, about 1-¼ pounds)
2 tablespoons fermented

Asia
Taiwan
Dinner

Method

Kill fish by striking a blow to the head. (Do not remove head). Scale and clean. Split it lengthwise from gills down without cutting thorough the back. Chop the large bones into sections and rub ½ teaspoon of salt on to soak a few minutes.
Clean the fermented dried beans. Take out the seeds of the pepper and then chop it. Mix the beans and red pepper with ½ tea