Pan-steamed Fish in Bean Sauce

Name: Pan-steamed Fish in Bean Sauce
Yield: Makes 2 servings as a main dish or 4 to 6 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: ¼ teaspoon sugar; 1 tablespoon minced garlic; 3 tablespoons Chinese rice wine (shaoxing) or dry sherry; 1 small whole fish (about 1½ to 2 pounds), such as black bass, rockfish, tilapia, or striped bass, cleaned and scaled (see note); ¼ teaspoon salt; 2 tablespoons vegetable oil; ⅓ cup thinly slivered carrots; 1 tablespoon ground bean sauce or black bean sauce; 2 tablespoons thinly slivered fresh ginger; ½ cup water; 3 green onions, cut into 2-inch lengths, including green tops

Preparation info

Makes
2
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Fah departs from the traditional Chinese steamed fish in this Hakka variation that requires no special steaming equipment. The fish steams in a flavorful liquid spiked with wine, ginger, garlic, green onions, and savory bean sauce in a frying pan. Slivered carrots contribute sweetness and color to the pan juices.

Ingredients

1 small whole fish (about 1½ to 2 pounds), such as black bass, rockfish, tilapia, or striped bass, cleaned and scaled (see

Asia
China
Dinner
Pescatarian

Method

Rinse the fish; pat dry. Make 3 or 4 slashes, about ¼ inch deep, 2 inches long, and 1