How to cook Chinese Steamed Trout with Black Beans
- 2 trout, about 12 ounces each, cleaned with heads left on
- 4 thin slices fresh ginger root, peeled
- 2 tablespoons fermented black beans, rinsed and partially mashed with 1/2 teaspoon sugar and 1 teaspoon Shaohsing wine; leave some beans whole
- 4 to 6 cloves garlic, peeled and chopped fine
- 2 or 3 scallions, cut into small rounds
- 4 tablespoons peanut or corn oil
- 2 tablespoons thick soy sauce
- Pat the trout dry. Lay them on a heatproof serving dish with slightly raised sides. Place 2 slices of ginger in the cavity of each fish.
- Mix together the black beans and garlic, and spread on the fish.
- Steam in a wok or steamer over high heat for 6 to 8 minutes, until the fish is cooked and the flesh flakes easily.
- Remove from the heat and sprinkle with the scallions.
- Heat the oil in a small saucepan over high heat until smoke rises. Pour it over the scallions. The sizzling oil partially cooks them, enhancing the flavor.
- Remove the fish from the wok or steamer. Add the soy sauce.
- To serve, scrape the condiments on the fish to the side. Peel and discard the uppermost skin. Spoon some of the condiments and sauce back on the steamed trout and serve.
(This recipe for Chinese Steamed Trout with Black Beans serves/makes: 4)
The Chinese Steamed Trout with Black Beans recipe is adopted from Yan-Kit's Classic Chinese Cookbook by Yan-Kit 1998.
Main Ingredient: Trout
Preparation Method: Steamed