Steamed Fish With Sauce

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Ready In: 45 Minutes

Servings: 8

This recipe comes from a January 1981 Bon Appetit in the Great Cooks section. It was included in a Chinese New Year's Feast . The sauce can also be used as an accompaniment to roasted or steamed pork. The fish should be cleaned with the head and tail left on.

Ingredients:

1 (1 1/2-3 lb) whole fish (1 1/2 to 3 lb. size will depend on availability)

3 tablespoons chicken broth

2 tablespoons steak sauce

2 tablespoons light soy sauce

2 tablespoons oyster sauce

2 tablespoons minced fresh garlic

2 tablespoons minced green onions

1 tablespoon finely grated fresh ginger

1 tablespoon bean sauce

1 tablespoon hoisin sauce

1 teaspoon sugar

1 tablespoon oil

1/4-1/2 cup slivered green onion (garnish)

Directions:

1. Make 3 diagonal slashes on each side of fish.
2. Steam fish until done (allow 10 minutes for each 1-inch-thickness, measuring at thickest part of body).
3. Transfer to heated serving platter.
4. Combine next 10 ingredients in small mixing bowl.
5. Heat oil in wok or saucepan over medium-high heat.
6. Add broth mixture and bring to a boil.
7. Pour over fish and garnish with green onion.

By RecipeOfHealth.com