eglamkowski's Journal: recipe of the day

Although I don't eat fish myself, my wife says this Chinese Style Steamed Fish is really good. And I've made it using a variety of fish.

Use 3 pounds of whole fish, cleaned but with head and tail remaining (any of black bass, sea bass, bluefish, mullet, salmon, red snapper, carp, flounder, halibut, mackerel, perch, or whitefish are all good for steaming)

Salt
1 tablespoon fermented black beans, soaked and mashed (or just use a black bean sauce)
1 garlic clove, minced
1 teaspoon sesame oil
2 tablespoons soy sauce
1 teaspoon sugar
1 large slice fresh ginger root, shredded
1 scallion, cut into 2 inch lengths

Rinse the fish in cold water and dry. Score the fish 1/4 inch deep in 3 or 4 places on each side (not too close to the tail).

Rub fish with salt, inside and out. Place in a heatproof container.

Combine black beans, garlic, sesame oil and sugar and spread over the fish. Arrange shredded ginger and scallion on top of fish.

Steam until done (20-30 minutes), when the meat at the thickest part shows white, not pink, and translucent.

Serve fish at once on its own steaming platter. Garnish with parsley and lemon rosettes.

I steam using a wok - fill with water, boil, cover.