Recipe - Hunan-Style Steamed Fish

1 Whole freshwater fish;
(such as carp),
(1One half to 2 lbs)
Salt (optional)
2 ounce Fermented black beans;
(Chinese)
2 small Fresh, hot, red chiles;
finely chopped
One half teaspoon Minced gingerroot
One half teaspoon Minced garlic
2 Green onions; chopped
1 teaspoon Sherry (more to taste)
1 tablespoon Lard (or double amt. OIL)

Rinse fish and pat dry. Cut one long diagonal slit or several crosswise
slits in each side. Sprinkle fish inside and out with salt to taste. Place
fish on platter for steaming. Rinse black beans and drain. Chop coarsely,
if desired. Combine black beans, chiles, ginger, garlic and onions. Spread
bean mixture on top of fish and sprinkle with sherry. Set lard on fish or
sprinkle with oil. Place fish in steamer and steam, covered, 15 to 20
minutes or until fish flakes easily.

Makes 4 to 6 servings (C) 1992 The Los Angeles Times

Posted to EATL Digest 29 Sep 96

Date: Mon, 30 Sep 1996 16:46:07 0500

From: LD Goss ldgoss@METRONET.COM