Recipe - Steamed Fish With Bean Sauce

2 pound Fishwhole fish; steak, or
filet ( we used flounder
filet at home)
2 tablespoon Finely shredded fresh ginger
roots
2 Scallions; cut in 2" lengths
Salt and pepper to taste

SEASONINGS MIXTURE
1 tablespoon Bean sauce
1 tablespoon Thin soy sauce
1 tablespoon Maggie Seasoning sauce
2 Teasponns sugar
1 teaspoon Sesame oil
1 ds Rice wine
1 teaspoon Minced garlic
2 tablespoon Cooking oil

This is one of the dishes that our instructor prepared in the Oriental
Cooking Class.

Instructor: Betty SooHoo Eng Mayland Community College

1. Wash the fish under cold running water, pat dry with paper towel,
sprinkle sale and pepper on both sides of the fish, arrange the fish on a
heat proof platter.

2. Pour in seasoning mixture evenly over the fish, arrange the shredded
ginger and scallions on top of the fish.

3. Place a steaming rack into a wok, pour in 6 cups of water or just below
the rack level, cover, steam over high heat for 1520 minutes. Serve hot.

My notes: about the chinese seasonsings Black Bean Garlic Sauce The
bottle comes from China, is available at oriental food stores and even in
our local "high end" supermarket. Ingredients: Fermented Black Beans,
Garlic, Water, Salt, Sugar, Soy Bean oil.

Maggi Seasoning Sauce same availability packed by Nestle in U.S.
Ingredients: Hydrolyzed corn gluten and soy protein salt and artificial
flavor ( You could use a dark soy sauce instead)

We used whatever wine we had in the refrigerator Not having a steamer here
in the mountains we followed our teacher's suggestion for a makeshift one:
We placed bamboo chopsticks in a latice fashion in the wok. Poured water
below the chopsticks, and put the fish on a plate resting on the
chopsticks. Covered the wok and steamed the fish. We used flounder. It
tasted great Posted to JEWISHFOOD digest V97 #242 by ruth tornick
spiderru@my.net on Aug 31, 1997