 |
||
| Steamed
Trout in Black Bean Sauce (Shanghai) |
||
| 1 trout, about
1 kg (2 1/4 lb) 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 1/2 teaspoon ground ginger 2 spring onions, shredded 2 cm (3/4 inch) piece root ginger, peeled and shredded 3 tablespoon salted black beans, soaked, drained and crushed 1 tablespoon salted black beans, soaked, drained and crushed 2 small dried chillis, finely chopped 2 tablespoons light soy sauce 1 tablespoon Chinese wine or dry sherry 1/2 teaspoon suger 1 teaspoon sesame oil 1. Wash the fish and pat dry with paper towels. With a sharp knife, score the fish on both sides with diagonal, parallel cuts. Rub in a mixture of salt, white pepper and ground ginger, both on the inside and the outside. Lay the fish on a heatproof dish and sprinkle over half the shredded spring onions and ginger. 2. Heat 2 tablespoons of the oil in a wok. Add the black beans and half the chillis and stir-fry together for a few seconds. Add half the soy sauce, the Chinese wine and sugar to the wok and cook together for 1 minute. 3. Pour the sauce slowly over the fish. Place the fish, in its heatproof dish, in a steamer and steam for about 20 minutes. Test to see if the fish is cooked by inserting a chopstick into the flesh. If it is soft, then the fish is cooked. Carefully remove the cooked spring onions, ginger and chillis and sprinkle the remaining ones on top of the fish. Add the rest of the soy sauce and the sesame oil. Spoon the sauce that has collected in the bottom of the dish over the fish and serve hot. |
||
| Return To Chinese Recipes. | ||
