| Steamed Fish with Black Beans
1 pound of whitefish
Sauce:
1 tablespoon of peanut oil
2 Clove garlic, chopped
1/4 teaspoon of fresh grated ginger
1 tablespoon of fermented black beans
2 Green onions, cut Chinese
1 pinch Sugar
1 tablespoon of dry sherry
2 tablespoons of light soy sauce
1 pinch MSG (opt) |
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Place the fish in a steaming plate. Heat a wok and add the oil, garlic and ginger. Rinse the black beans in a bit of water and add to the wok. Chow for just a moment, then add the rest of the sauce ingredients, and pour this sauce over the fish. Place in a bamboo steamer and cook for about 15 minutes, or until the fish flakes and is done to your taste. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:). From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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