Hong Kong Steamed Fish with Black Bean Sauce
An easy and beautiful way to prepare a whole fish in less than 30 minutes
Makes: Serves 2
- 2 Tbsp fermented black beans
- 5 cloves garlic
- 1 whole fish (about 1 to 1 1/2 pounds)
- 1 thumb - sized piece of fresh ginger, peeled
- 1 handful green onions
- 1 tsp soy sauce
- 2 Tbsp sesame oil
- 1 handful cilantro
- 1 red chili pepper
- Prepare your wok or other pot with an insert for steaming and bring the water to a boil.
- Rinse fish, pat dry, and season with salt and pepper. Stuff a few slices of ginger in the cavity.
- Lay some green onions on a plate and set the fish on top of the scallions and set the plate in the steamer.
- Steam fish until cooked through, about 10 minutes.
- While fish is steaming, rinse and dry the black beans and mince together with the garlic.
- Sauté the bean and garlic mixture until soft. Add slices of red chili pepper to taste, chopped scallions, ginger and cilantro.
- Remove fish and plate from the steamer and pour the juices into the black bean mixture.
- Remove ginger slices from cavity of fish and discard scallions from underneath. Transfer fish to a serving platter.
- Add the soy sauce to the black bean mixture and then pour over the fish and serve immediately.
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This recipe comes together in less than 30 minutes and results in a beautiful presentation. A great idea for a mid-week dinner party.