FISH: This is another traditional method to serve steamed fish. The black bean sauce gives it added flavour.

STEAMED FISH WITH BLACK BEANS & GARLIC荳鼓蒸魚:

1 whole fish, about 2-2 ½ lbs in weight                      

2 stalks green onions, cut into pieces

1 small red pepper, cut into thin strips            

2 cloves garlic

1 tbsp. fermented black beans, soaked                       

3-4 thin slices ginger, cut into strips

2 stalks of green onions; cut into thin matchsticks      

3 tbsp. cooking oil

seasoning:

    1 tsp. light soy sauce                                               

    dash sesame oil, and white pepper

    ½ tsp. each salt, sugar and dark soy sauce  

    ½ cup stock or water

Rinse, de-scale and thoroughly dry fish outside and inside fish cavity. Rub salt to taste all over fish. Put green onion pieces into cavity and put fish in a heat-proof dish.

In wok or saucepan, heat 1 tbsp. oil over high heat until very hot. Drain and mash black beans and add into hot oil together with the garlic. Cook until fragrant. Remove and cool slightly.

Arrange black beans, garlic and ginger strips over fish in dish. Put dish in a large bamboo steamer fitted over a large pot of steaming water. Cook fish for 10-15 minutes, depending on thickness. Check for doneness after 10 minutes by inserting a chopstick into the thickest part of the fish. If chopstick can piece through the fish, it is done. Do not over cook. Transfer fish to a large serving platter. Sprinkle green onion, ginger and red pepper strips over fish. Cover to keep warm.  

Pour fish-cooking liquid in a small saucepan together with seasoning ingredients and the stock. Cook over high heat to bring to boil. Taste & adjust seasoning. Turn off heat but keep sauce hot.

In another small saucepan, heat 2 tbsp. oil over high heat until very hot. Use a dry spoon to spoon hot oil over fish to sizzle the green onions and peppers. Pour hot sauce all over to serve.