Steamed Sole with Black Bean Sauce (Dul See Zing Tat Sa Yu)

Steamed Sole with Black Bean Sauce (Dul See Zing Tat Sa Yu)
Photo by James Carrier

Ingredients

  • 2 teaspoons salted fermented black beans or regular soy sauce
  • 1 tablespoon regular soy sauce
  • ¾ teaspoon Shao Xing rice wine or dry sherry (optional)
  • 4 thin slices fresh ginger
  • 2 teaspoons minced garlic
  • ½ teaspoon plus 1/8 teaspoon salt
  • ¼ teaspoon white pepper
  • + 5 more ingredients
    • 1 tablespoon salad oil
    • 1 whole petrale or Dover sole (1 1/4 lb.), cleaned, head and tail intact
    • ¾ teaspoon Asian (toasted) sesame oil
    • 1 green onion (10 in.), rinsed
    • ½ teaspoon sugar

1. Set a rack (cake rack, removable rim of a cake pan, or empty 2-in. tall cans with both ends cut out) in a 12-inch steamer, 14-inch wok, 12- by 17-inch roasting pan, or 12-inch frying pan (with sides at least 2 in. tall). Pour water into steamer to about 1/2 inch below top of rack. Cover steame...

View full recipe at My Recipes

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