INGREDIENTS

INSTRUCTIONS

PLACE THE FISH ON A PLATTER large enough to hold it, and sprinkle it with
salt. Squeeze the chunk of ginger in your hand to extract the juice,
letting it sprinkle over the fish. (The ginger must be fresh and you must
have strong hands to do this; as an alternative, use a garlic press.) Chop
the garlic and fermented black beans together. Don't chop too fine or the
mixture will become a paste and turn bitter. Scatter the beans, garlic,
shredded scallions and shredded ginger over the fish. Mix the soy sauce,
rice wine and sugar. Pour it over the fish. If the plate is too long to fit
in a bamboo steamer or a wok, improvise a steamer. For example, a roasting
pan could serve the purpose, with a trivet standing in the middle to hold
the plate. Set the plate on the trivet. Pour boiling water into the pan,
but not enough to reach the plate. Cover the pan with aluminum foil and
crimp the edges to seal it. Put the pan over low heat to keep the water
simmering. A fish 1-inch thick at its widest point will take 10 minutes in
the steamer. (The covered pan can also be placed in a 400F oven to cook for
the same length of time.) When the fish is done, remove the plate from the
steamer. A thin sauce will have formed on the plate. Heat the peanut oil
and sesame oil in a small saucepan almost to the smoking point, and pour
the mixture over the fish.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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