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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Rinse the fish inside and out with cold running water and pat dry with
paper towels. Make 2-3 diagonal slashes in the flesh on each side
of the fish, using a sharp knife. Rub the garlic into the fish.
Thoroughly mix the black bean sauce, cornstarch, sesame oil, light
soy sauce, sugar, and dry sherry together in a bowl. Place the fish in
a shallow heatproof dish and pour the sauce mixture over the top.
Sprinkle the leek and bell pepper strips on top of the sauce. Place
the dish in the top of the sauce. Place the dish in the top of a steamer,
cover, and steam for 10 minutes, or until the fish is cooked through.
Transfer to a serving dish, garnish with shredded leek and lemon
wedges, and serve with rice or noodles.
| Ingredients:
2 Pound(s) Whole snapper, cleaned
3 Centiliter(s) Garlic, crushed
2 Tablespoon(s) Black bean sauce
1 Teaspoon(s) Cornstarch
2 Teaspoon(s) Sesame oil
2 Tablespoon(s) Light soy sauce
2 Tablespoon(s) Superfine sugar
2 Tablespoon(s) Dry sherry
1 small Leek, shredded
1 small Red bell pepper, seeded |
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