Chinese Style Steamed Fish
.
Yield
4 servingsPrep
6 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
fish
fresh water |
|
| 1 | x |
salt
optional |
*
|
| 2 | ounces |
black beans
Chinese fermented |
|
| 2 | each |
red chili peppers
fresh and hot, finely chopped |
*
|
| ½ | teaspoon |
ginger root
minced |
|
| ½ | teaspoon |
garlic
minced |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 2 | teaspoons |
sherry
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
fish
fresh water |
|
| 1 | x |
salt
optional |
*
|
| 57.8 | ml/g |
black beans
Chinese fermented |
|
| 2 | each |
red chili peppers
fresh and hot, finely chopped |
*
|
| 2.5 | ml |
ginger root
minced |
|
| 2.5 | ml |
garlic
minced |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 1E+1 | ml |
sherry
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Rinse fish and pat dry.
Cut one long diagonal slit or several crosswise slits in each side.
Sprinkle fish inside and out with salt to taste.
Place fish on platter for steaming.
Rinse black beans and drain.
Chop coarsely, if desired.
Combine black beans, chiles, ginger, garlic and onions.
Spread bean mixture on top of fish and sprinkle with sherry.
Set lard on fish or sprinkle with oil.
Place fish in steamer and steam, covered, 15 to 20 minutes or until fish flakes easily.
