YIELD Makes 4 servings
|1‑1/2||pounds white-fleshed fish fillets (Lake Superior whitefish, halibut, rainbow trout or catfish)|
|1||tablespoon vegetable oil|
|2||green onions, chopped|
|2||tablespoons chopped fresh ginger|
|2||tablespoons black bean sauce (see note)|
|Green onion slivers (optional)|
- Fill large saucepan about one-third full with water. Place bamboo steamer basket over saucepan. Or, fill wok fitted with rack about one-third full with water. Cover and bring water to a boil. Place fillets in single layer on platter that fits into steamer or wok.
- Heat oil in small skillet until hot. Add onions, ginger and black bean sauce; cook, stirring about 30 seconds or just until fragrant. Immediately pour contents of skillet evenly over fillets. Place platter in steamer; cover and steam 10 to 15 minutes or until fish is tender and flaky.
- Serve fillets and sauce over rice, if desired. Garnish with green onion tops.
|Serving Size:||1/4 of recipe|
|Saturated Fat||2 g|
|Total Fat||14 g|
|Calories from Fat||47 %|
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.