Tuesday, August 21, 2007

Steamed fish with black beans


This recipe came from Daniel, a good friend of the family. This is the only steamed fish dish that if not finish the day it is cooked, would actually still taste very good the next day, especially the sauce.

Steamed fish with black beans
Serve 4 -6

1 medium-sized fish, red snapper or grouper (best to use whole fish but if fish too big like mine, fillet and use one portion only)
1 bulb garlic, chopped finely
1-2 inch ginger, chopped
2 tablespoon chopped spring onion
2 tablespoon black beans, washed and chopped
2-3 big chillies, sliced thinly
2 tablespoon oil
1 tablespoon light soy sauce
1-2 teaspoon sugar
cilantro, for garnishing

1. Rub fish with salt, a dash of Shao Hsing wine and cornstarch. Place on a lightly oiled steaming dish.

2. Heat the wok, add oil and when hot add in the garlic, fry until golden brown. Remove from pan, fry ginger, spring onion and black beans in the remaining oil until fragrant and add the soy sauce and sugar. Turn off heat and add the chopped chillies.

3. Spread 2/3 of the fried black beans sauce and 1/2 of the garlic on the fish and steam on high heat for 8-15 minutes depending on the thickness of fish. Check if it is cooked by inserting a fork in the thickest part of fish. Give it another minutes or so if the fork does not go through the flesh easily.

4. Serve hot, garnished with the remaining black beans sauce, fried garlic and the cilantro.


Jo

4 comments:

Anonymous said...

Yummy!

There is a place in Klang called Baby Seafood that specialises in a dish that features a reasonably sized fish in a deep fish shaped pan (like the one the Thais use) set over a portable but very hot brazier of coals.

It is accompanied by a bowl of sweet, spicy, preserved veg soup which is ladled over the fish as it simmers gently as it transfers the sweetness of the fish to the soup.

Heather can regale you much better I think, as she's the one who introed us to this place.

Oh yes, the porky stuff in this place is also quite awesome. :p but don't mind me, I am just a tad biased to porkiness :p

Cheers//lcchan

The Drool Team said...

That sounds delicious especially the 'sweet, spicy preserved veg' part and coal cooking.
Heath did mentioned but we always got sidetracked cos some of the gang were always too hungry to last the trip to klang.

daisyfused said...

where's today's post, mi?

The Drool Team said...

Waiting 4 the Gwen's concert post of yours!!