---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STEAMED FISH WITH BLACK BEANS #1
  Categories: Chinese, Seafood
       Yield: 4 servings
  
       1    Whole fish (1-1/2 to 2 lbs)
            -(sea bass, whitefish, pike,
            - trout, rock cod)
            - cleaned and scaled
   1 1/2 ts Salt
       1    1″ piece fresh ginger root
            - smashed
       2    Garlic cloves
            - roughly chopped
       2 tb Fermented black beans
       2    Whole scallions, shredded
       3 sl Fresh ginger root, shredded
       2 tb Soy sauce
       2 tb Chinese rice wine
            -=OR=- Dry sherry
       1 pn Sugar
   1 1/2 tb Peanut oil
     1/2 ts Sesame oil
  
   PLACE THE FISH ON A PLATTER large enough to hold it,
   and sprinkle it with salt. Squeeze the chunk of ginger
   in your hand to extract the juice, letting it sprinkle
   over the fish. (The ginger must be fresh and you must
   have strong hands to do this; as an alternative, use a
   garlic press.) Chop the garlic and fermented black
   beans together. Don't chop too fine or the mixture
   will become a paste and turn bitter. Scatter the
   beans, garlic, shredded scallions and shredded ginger
   over the fish. Mix the soy sauce, rice wine and sugar.
   Pour it over the fish. If the plate is too long to fit
   in a bamboo steamer or a wok, improvise a steamer. For
   example, a roasting pan could serve the purpose, with
   a trivet standing in the middle to hold the plate. Set
   the plate on the trivet. Pour boiling water into the
   pan, but not enough to reach the plate. Cover the pan
   with aluminum foil and crimp the edges to seal it. Put
   the pan over low heat to keep the water simmering. A
   fish 1-inch thick at its widest point will take 10
   minutes in the steamer. (The covered pan can also be
   placed in a 400F oven to cook for the same length of
   time.) When the fish is done, remove the plate from
   the steamer. A thin sauce will have formed on the
   plate. Heat the peanut oil and sesame oil in a small
   saucepan almost to the smoking point, and pour the
   mixture over the fish.
   
   KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
  
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