Steamed Fish With Fermented Black Beans Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Whole sea bass/Sea trout/red snapper/flounder1 1⁄2 Pound
 Salt1 Teaspoon
 Salted black beans1 Tablespoon, coarsely chopped
 Scallion stalk1 , cut into 2 inch long pieces
 Ginger root1 Tablespoon, shredded
 Sugar1⁄2 Teaspoon
 Chinese rice wine1 Tablespoon
 Light soy sauce1 Tablespoon
 Peanut oil/Vegetable oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 864 Calories from Fat 257

% Daily Value*

Total Fat 29 g44.2%

Saturated Fat 6 g30.2%

Trans Fat 0 g

Cholesterol 278.9 mg

Sodium 3623.8 mg151%

Total Carbohydrates 11 g3.6%

Dietary Fiber 1.3 g5%

Sugars 3.1 g

Protein 128 g256.1%

Vitamin A 27.9% Vitamin C 5.9%

Calcium 9.4% Iron 13.7%

*Based on a 2000 Calorie diet

Directions

Clean and wash the fish, pat dry with paper towels.
Slash crosswise on both sides of the fish at 1 1/2 inch (4 cm) intervals.
Rub salt on both the inside and the outside of the fish and place it in a shallow bowl. (If the fish is too long for the bowl, cut it in half vertically to steam. Restore it to its original length after steaming.)
Mix the sauce ingredients in a bowl.
Pour this mixture all over the fish.
First boil the water.
Then place the fish and the bowl on the steaming rack.
Cover tightly and steam over high heat fop about 20 minutes.
Remove the bowl and transfer the fish and sauce to a larger platter.
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