Steamed Whole Bass with Black Bean Sauce
Fish prepared this way can be shared with others
1 to 1 1/2 pound whole bass, scaled, cleaned and gutted, gills & fins removed
1 teaspoon salt
1 teaspoon pepper
3 scallions, cut in 1-inch pieces
4 slices ginger, cut in slivers
1 tablespoon black bean sauce
1 teaspoon cooking wine
2 teaspoons peanut oil
1. Make 2 or 3 diagonal incisions (from stomach to backbone) on both sides of fish.
Rub with salt & pepper. Set aside.
2. In a small bowl, add scallions and ginger, black bean sauce, cooking wine and oil. Mix until blended.
3. Coat fish with the sauce on one side only and place fish on heavy, heat-resistant plate.
4. Add water to the bottom of a wok or roasting pan.
5. Place a rack over the water and bring water to boil.
6. Place plate of prepared fish onto rack, cover with lid or aluminum foil and cook at full steam for 10 minutes.
7. Test to see if it is cooked by inserting fork between fish and backbone. If it comes loose, the fish is ready to serve.
This is our favorite for Chinese New Year. Since it is considered bad luck to cut anything during the holiday, the fish is traditionally served whole with head and tail attached. The delicious taste of this dish more than makes up for the fish eyes staring back at you!
The easiest way to steam the fish is with a wok and steamer rack attachment, although you can use a roasting rack inside a roasting pan, or a large colander inside a pot.
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