| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Chinese, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole freshwater fish |
|
|
such as carp |
|
|
1-1/2 to 2 lbs |
|
|
Salt, optional |
| 2 |
oz |
Fermented black beans |
|
|
Chinese |
| 2 |
|
Fresh, hot red chiles |
|
|
finely chopped |
| 1/2 |
t |
Minced gingerroot |
| 1/2 |
t |
Minced garlic |
| 2 |
|
Green onions, chopped |
| 1 |
t |
Sherry, more to taste |
| 1 |
T |
Lard, or double amt. OIL |
INSTRUCTIONS
Rinse fish and pat dry. Cut one long diagonal slit or several
crosswise slits in each side. Sprinkle fish inside and out with salt
to taste. Place fish on platter for steaming. Rinse black beans and
drain. Chop coarsely, if desired. Combine black beans, chiles, ginger,
garlic and onions. Spread bean mixture on top of fish and sprinkle
with sherry. Set lard on fish or sprinkle with oil. Place fish in
steamer and steam, covered, 15 to 20 minutes or until fish flakes
easily. Makes 4 to 6 servings (C) 1992 The Los Angeles Times Posted
to EAT-L Digest 29 Sep 96 Date: Mon, 30 Sep 1996 16:46:07 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”