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 %|
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.