Steamed Tilefish With Black Bean Sauce
Nutrition
Calories: 448.57 kcalCarbohydrates: 5.15 gProtein: 71.04 gFat: 12.87 gSaturated Fat: 2.3 gCholesterol: 198.45 mgSodium: 661.61 mgFiber: 0.22 gVitamin A: 5.96275 IUCalcium: 112.23 mgIron: 1.38 mg
Ingredients
- 1 WHOLE TILEFISH about 2-1/2 pounds, cleaned, head and tail left on, and gills removed
- 2 tbsp soy sauce
- 2 tbsp dry sherry
- 2 tsp Asian sesame oil
- Freshly ground black pepper to taste optional
- 1 large carrot cut into thin julienne strips about 2 inches long
- 3 large scallions quartered lengthwise, then cut into 2-inch lengths
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 tbsp fermented black beans rinsed, dried, and chopped
- 1 tbsp minced garlic
- 1 tsp peeled minced gingerroot
- 3/4 cup chicken broth
- 1/2 tsp sugar
- 1/2 tsp freshly ground white pepper
- 1 tsp canola oil
Instructions
- To prepare the fish, make three or four diagonal slashes about 1/2 inch deep on each side of the fish. Place the fish on a heatproof platter (or, if you are using a poacher, directly on the underside of the upturned poaching rack - see "Preparation tips").
- In a small bowl combine the soy sauce, sherry, and sesame oil. Rub the mixture all over the fish - inside the cavity, on the sides, and into the slashes. Sprinkle the fish with the black pepper (if desired). Distribute the carrot and scallions over the top of the fish.
- Place about 1-1/2 inches of water in the poaching pan or in a cooking vessel that has a lid, has been fitted with a rack, and is large enough to hold the fish on the platter (see "Preparation tips"). Over high heat, bring the water to a boil, place the platter holding the fish on the rack in the pan, and cover the pan tightly (use heavy-duty foil if a tight-fitting lid is not available). Steam the fish for 15 minutes or until it is opaque at the thickest point.
- While the fish steams, prepare the sauce. Place the cornstarch in a small bowl, and add the water, stirring the ingredients until the cornstarch has dissolved. Set the mixture aside. In a second bowl, combine the black beans with the garlic and gingerroot. In a third bowl, combine the broth, sugar, and white pepper, stirring the ingredients until the sugar has dissolved.
- Briefly heat the canola oil in a small nonstick saucepan that has a lid. Add the black-bean mixture, and cook it over medium-high heat for about 10 seconds. Then quickly add the broth mixture, and heat the ingredients, stirring them often, until the mixture begins to simmer. Stir the reserved cornstarch mixture to redissolve the cornstarch, and slowly add it to the pan, stirring the ingredients constantly. Cook the sauce until it has thickened somewhat. Cover the pan to keep the sauce warm until the fish is done.
- When the fish is cooked, push the julienned vegetables to one side. Divide the fish into portions, cutting along the slash lines down to, but not through, the bones. Using a metal spatula, lift the portions off the bones, and place them on individual plates. Top each portion with some of the julienned vegetables and the black-bean sauce.