Pan-steamed Fish in Bean Sauce

Preparation info
  • Makes

    2

    servings as a main dish
    • Difficulty

      Easy

Appears in

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

Method

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