Steamed Grey Mullet with Puréed Black Bean Sauce

Name: Steamed Grey Mullet with Puréed Black Bean Sauce
Yield: Serves 4 with 2 Other Dishes
Cuisine: China
Ingredients: 7.5 ml (1½ tsp) Shaoxing wine or medium dry sherry; 8 turns black peppermill; 2.5 ml (½ tsp) sugar; 30 ml (2 tbsp) chicken stock; 45 ml (3 tbsp) fermented black beans; 15 ml (1 tbsp) thick or dark soy sauce; 45–60 ml (3–4 tbsp) peanut or vegetable oil; 3–4 spring onions, trimmed and halved; 1–2 branches coriander leaves, trimmed, leaves only; 6–8 slices ginger, peeled; 1 grey mullet, about 675–800 g (1½–1¾ lb), cleaned, head left on

Preparation info

Serves
4
with 2 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

The black bean sauce is a tasty foil to the grey mullet, which is an affordable fish for everybody.

Ingredients

1 grey mullet, about 675–800 g (1½–1¾ lb), cleaned, head left on
6–8<

Asia
China
Fish course

Method

Prepare the black bean sauce. Put the black beans and the chicken stock in a heatproof dish with sloping edges and steam for 15 minutes. Remove from the steamer and mash the beans until reduced to a purée. Push the purée through a fine sieve and discard the husk residue in the sieve. Add the soy sauce, sugar, wine or sherry and ground pepper to th