Steamed Sole with Black Bean Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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One of the secrets of steaming sole is to season the fish just before cooking. If the fish sits too long with the seasonings, the salt will extract water from the fish and, consequently, the fish will be less juicy. Try to choose a fish not longer than 14 inches, so that it will hang over the plate by no more than 1 1/2 inches on each end but will still fit in the steamer. It is not necessary to purchase lemon sole for this recipe; just be sure the fish is very fresh and has the head and tail intact. Ingredients:
one 1 1/4 pound sole, cleaned and gutted, with head and tail intact |
1/2 plus 1/8 teaspoon salt |
2 teaspoons chinese dried black beans (dul see) |
2 teaspoons minced garlic |
1/2 teaspoon sugar |
3/4 sesame oil |
3/4 teaspoon shao hsing rice cooking wine |
1/4 teaspoon ground white pepper |
1 tablespoon vegetable oil |
1 tablespoon finely shredded ginger |
1 scallion, finely shredded |
1 tablespoon thin soy sauce |
Directions:
1. Thoroughly rinse the fish in cold water and pat dry. Sprinkle 1/2 teaspoon salt over the outside and into the cavity of the fish.
2. Rinse the black beans in several changes of cold water and drain them. In a small bowl, mash beans, garlic, and sugar with the back of a wooden spoon. Stir in sesame oil, rice wine, pepper, and 1/8 teaspoon salt.
3. Place fish in a 9-inch shallow heatproof bowl and spread black beans over fish on both sides and in cavity.
4. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place dish into steamer, cover, and steam 5 minutes. Turn off heat and let stand, covered, 4 minutes. Test fish for doneness by poling the thickest part with a fork or chopstick; flesh should flake. If not, resteam for 1 to 2 minutes or until fish just flakes. Carefully remove the dish from the steamer and pour off any liquid in the dish.
5. In a small skillet, heat oil until hot but not smoking over high heat. Sprinkle ginger and scallion over fish. The oil will make a crackling sound as it hits the fish. Serve immediately.
6. The Wisdom of the Chinese Kitchen by Grace Young Simon and Schuster
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