Oriental Fish

By ngaldi

Ingredients

• 1 tablespoon dry sherry
• 1 tablespoon dark soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon hot sauce
• 2 teaspoons sesame seed oil
• 1 teaspoon fermented black beans or black bean sauce
• 1 scallion, shredded
• 1 tablespoon fresh ginger root, shredded
• 1-1/2 pounds seabass, salmon or cod

Details

Servings 4

Preparation

Step 1

Using a larger piece of fish, make three to four diagonal cuts on top to wash fish, and dry.
Place fish on a dish or platter that will fit into a steamer, remembering that it will be served in the same dish. Spoon seasoning sauce over fish, then sprinkle fermented black beans on top. Place scallion and ginger shreds over the top of the fish in a decorative fashion. Cover, refrigerate, and let marinate for 1 to 2 hours.

Heat water in bottom of steamer (water should be at least 2 inches deep) to boil.

Set dish with fish into steamer and cover. Cook over high flame for 15 minutes. Turn off flame. Do not remove fish. Fish will hold for 5 minutes.

Cooks notes: Used a roasting pan and an oblong white dish or oval platter. Put on some sort of metal rack or upside down dish to raise the platter from the water.

Mix the seasoning early in the day. Later in the day pour over fish and place in refrigerator.

2 to 2 1/2 pound fish needs 2-3 additional minutes and a 3 pound fish need 4-5 additional minutes.

(used 5 pounds for 7 people and had leftovers).