Ingredients
1 trout, sea bass or turbot, cleaned
1 tsp salt
1 tbsp sesame oil
3 spring onions, cut in half lengthways
1 tbsp light soya sauce
1 tbsp rice wine or dry sherry
1 tbsp ginger root, crushed
1 tbsp oil
2 tbsp crushed black bean sauce
2 finely shredded spring onions
coriander leaves, chopped
lemon wedges
Method
1) score both sides of the fish with diagonal cuts, then rub both the inside and outside
of the fish with salt and sesame oil
2) on a heat-proof dish, place the spring onions and arrange the fish on top,
3) mix the soya sauce, wine and ginger, then pour on the fish
4) place the platter in a very hot steamer, cover and steam for 14 minutes
5) heat the oil until hot, then blend in the black bean sauce
6) place the fish on a serving platter and pour the sauce over it, cover with the spring onions
Sprinkle with the coriander and serve with the lemon wedges.
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