Steamed Fish With Cabbage, Mushrooms and Chinese Black Beans |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From Dinners for Two by Sharon O'Connor; a collection of recipes from romantic country inns. Chinese black beans can be found in Asian markets, but it can be replaced with Chinese black bean sauce which is available in most grocery stores. Ingredients:
1/2 head napa cabbage, cored and chopped |
2 (6 ounce) flatfish fish fillets, such as halibut |
4 ounces shiitake mushrooms, cut into quarters |
1/4 cup olive oil |
2 tablespoons shallots, chopped |
2 garlic cloves, minced |
2 tablespoons ginger, finely grated |
1 ounce chinese salted fermented black beans, rinsed |
green onion, minced, for garnish |
fresh cilantro stem (to garnish) |
Directions:
1. Preheat oven to 400°F.
2. Spread a sheet of parchment paper on a flat working surface and brush the edges with oil. On one half of the sheet, place a portion of the cabbage in the center, place a fillet on top of the cabbage, and arrange the mushrooms around; fold the remaining half of the parchment over the fish, and secure by folding in the edges. Repeat with the other sheet of parchment.
3. Place the parchment packages on a baking sheet and bake just until the fish is cooked, 8 to 10 minutes. Remove from the oven and transfer to a plate.
4. In a saute pan or skillet, heat the olive oil and saute the shallots, garlic, ginger, and black beans for about 3 minutes.
5. Serve. Remove the fish from their parchment, transfer to dinner plates, and drizzle the sauteed mixture over. Garnish with green onions and cilantro.
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