Steamed Fish With Black Beans

Name: Steamed Fish With Black Beans
Total time: 1 h
Yield: 6 or more servings
Cuisine: asian
Ingredients: 4 large black dried Chinese mushrooms; 3 ounces lean, boneless pork in one piece; 1 large pomfret or butterfish, about 1 1/4 pounds cleaned weight; 1 teaspoon salt, if desired; 1 tablespoon Shaoxing or dry Sherry wine; 2 tablespoons dried salted black beans; 2 thick pieces chicken fat taken from the cavity of a chicken; 2 scallions, trimmed, cut lengthwise in half; 6 very thin slices fresh ginger

By Craig Claiborne

Total Time: 1 hour
Rating: 4(12)
Comments: Read comments

Featured in: FROM TAIWAN, THE SIMPLE AND SUBLIME

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Ingredients

Yield:6 or more servings

4large black dried Chinese mushrooms
3ounces lean, boneless pork in one piece
1large pomfret or butterfish, about 1¼ pounds cleaned weight
1teaspoon salt, if desired
1tablespoon Shaoxing or dry Sherry wine
2tablespoons dried salted black beans
2thick pieces chicken fat taken from the cavity of a chicken
2scallions, trimmed, cut lengthwise in half
6very thin slices fresh ginger

Ingredient Substitution Guide

Preparation

Step 1
Soak the mushrooms in hot water for 30 minutes or longer.
Step 2
Cut the pork into thin slices. Stack the slices and cut the pork into fine shreds. There should be about ⅓ cup tightly packed. Set aside.
Step 3
Scrape the fish all over, but do not remove the skin. Rinse well and pat dry. Use a knife or cleaver, and cut two deep parallel gashes on the diagonal on both sides of the fish.
Step 4
Arrange the fish on a small platter that will fit neatly in the top of a metal or other steamer. Sprinkle the fish with salt and wine. Drain and squeeze the mushrooms dry, and cut them into quarters. Scatter the pieces over the fish. Scatter the pork shreds and black beans over all. Top with the chicken fat. Arrange the scallions and ginger slices over all.
Step 5
Bring a quantity of water to a boil in the bottom of a steamer. Set the fish platter on top of the steamer over the boiling water and let steam 10 minutes.
Step 6
Transfer the fish with its top garnishes to a serving dish. Pour the liquid from the platter over all and serve