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CATEGORY CUISINE TAG YIELD
Seafood, Grains Chinese Chinese, Seafood 6 Servings

INGREDIENTS

1 lb Whitefish
Sauce:
1 tb Peanut oil
2 Clove garlic, chopped
1/4 ts Fresh grated ginger
1 tb Fermented black beans (dowsee)
2 Green onions, cut chinese style
1 pn Sugar
1 tb Dry sherry
2 tb Light soy sauce
1 pn MSG (opt)

INSTRUCTIONS

Place the fish in a steaming plate.  Heat a wok and add the oil, garlic and
ginger.  Rinse the black beans in a bit of water and add to the wok. Chow
for just a moment, then add the rest of the sauce ingredients, and pour
this sauce over the fish.  Place in a bamboo steamer and cook for about 15
minutes, or until the fish flakes and is done to your taste. From The
Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
Typed by Terri St.Louis-Woltmon O:).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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