| 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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