Chinese Steamed Fish

For the Chinese New Year, fish is cooked whole to represent the unity of the year. If you have a wok with a steaming tray this is very easy. You can also place a colander in a pot of steaming water, then put a dish over the colander to hold the fish. It's a delicious recipe and worth the experiment.

• 1 to 1 1/2 pound bass or trout
• 1 teaspoon salt
• 3 scallions
• 4 slices ginger, shredded
• 1 small red pepper, in julienne strips
• 1 tablespoon black bean sauce
• 1 teaspoon sherry wine
• 2 teaspoons peanut oil

METHOD

Clean and wash fish. Dry well. Make 2 or 3 incisions on both sides of fish crosswise. Rub with salt. Set aside for 20 minutes.

Cut scallions in half, then cut each half in 1 inch pieces. They will fall apart slightly. Combine with prepared ginger and red pepper. Stir in black bean sauce, sherry and oil. Mix and coat fish with mixture on top side only.

Place fish on dish that will withstand steaming heat. Bring steaming heat to boil, place dish with fish on rack above steam. Cover and steam vigorously for 15 to 18 minutes.

Serve with white rice.

This recipe from www.inmamaskitchen.com

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