Steamed Fish With Black Bean Sauce

Martin Yan Recipe

This savory fish dish is a great one to prepare for a relaxing dinner after a long day.

Note: Although you don’t have to do it this way, traditional Chinese cooks like to serve the whole fish with its head and tail intact. This symbolizes a good beginning and a good ending.

Prep/Cook Time: 40 Minutes

Ingredients

Sauce

• 2 tablespoons black bean garlic sauce
• 1 tablespoon dry sherry
  
• 1 tablespoon minced shallot
• 2 teaspoons sesame oil
• 2 teaspoons cooking oil
• 1 teaspoon minced jalapeno or serrano chile
• 1 teaspoon sugar
  
• One whole fish (1 pound), such as rockfish or snapper, cleaned
  
• 1 teaspoon salt
  
• ¼ teaspoon ground white pepper
  
• ¼ cup sliced green onions
  
• 6 dried black mushrooms

Directions

1. In a medium bowl, soak the mushrooms in warm water to cover until softened, about 30 minutes; drain. Cut off and discard the stems. Thinly slice the caps; set aside. In a small bowl, combine the sauce ingredients; set aside.
2. Season the fish, inside and out, with the salt and pepper. Let stand for 15 minutes. Place the fish on a heatproof dish. Top with the mushrooms and green onions.
3. Place a steaming rack in a wok. Pour water to just below the level of the rack and bring to a boil. Pour the sauce over the fish and set the dish on the rack.
4. Cover and steam the fish over high heat until the fish turns opaque, about 8 minutes.

Nutritional Information

Per Serving: 200 calories; 19 g fat (4 g sat); 3 g fiber; 5 g carbohydrates; 27 g protein; 97 mcg folate; 62 mg cholesterol; 6 g sugars; 0 g added sugars; 336 IU vitamin A; 20 mg vitamin C; 40 mg calcium; 2 mg iron; 802 mg sodium; 609 mg potassium