How to cook Chinese Steamed Sea Bass with Black Beans
- 1 whole (about 1 1/2 pounds) sea bass (carp, pike, red snapper, perch or any other firm white fish), cleaned, but with head and tail left on
- 1 teaspoon salt
- 2 teaspoons fermented black beans
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or pale dry sherry
- 1 tablespoon finely shredded, peeled fresh ginger root
- 1 scallion, including the green top, cut into 2-inch lengths
- 1 tablespoon peanut oil or flavorless vegetable oil
- 1/2 teaspoon sugar
- Wash the sea bass under cold running water and pat it dry inside and out with paper towels. With a sharp knife, lightly score the fish by making diagonal cuts 1/4-inch deep at 1/2-inch intervals on both sides. Then sprinkle the fish inside and out with the salt.
- With a cleaver or knife, coarsely chop the fermented beans, then combine them in a bowl with the soy sauce, wine, oil and sugar. Mix well.
- Lay the fish on a heatproof platter 1/2-inch smaller in diameter than the pot you plan to steam it in. Pour the bowl of seasonings over the fish, and arrange the pieces of ginger and scallion on top.
- Pour enough boiling water into the lower part of a steamer to come within an inch of the cooking rack, or use a steamer substitute. Bring the water in the steamer to a rolling boil and place the platter of fish on the rack. Cover the pot securely. Keep the water in the steamer at a continuous boil and replenish it if it boils away. Steam the fish for about 15 minutes, or until it is firm to the touch.
- Serve the steamed sea bass at once in its own steaming platter placed on top of a serving dish.
The Chinese name for the Steamed Sea Bass with Black Beans dish is Tou Shih Cheng Hsien Yu
This recipe for Chinese Steamed Sea Bass with Black Beans serves/makes: 4
The Chinese Steamed Sea Bass with Black Beans recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bass
Preparation Method: Steamed