Steamed Fish with Black Bean Sauce and Ginger-Infused Oil
Ginger-Infused Oil would also be delicious on grilled chicken or over steamed vegetables.
Prep Time: 15 minutes
Cook Time: 5 to 10 minutes
Yield: 4 servings
1 pound fish fillets (orange roughy or other non-oily, white fish)
4 cups water
1/2 teaspoon salt
2 tablespoons cilantro, minced fresh
1/4 cup green onion, minced
1 tablespoon whole white sesame seed
2 tablespoons Chinese black bean paste or sauce
1 tablespoon soy sauce
1 tablespoon sherry, dry
1 tablespoon orange juice concentrate
1 tablespoon Karo® Dark Corn Syrup
1/4 cup Mazola® Pure Olive Oil
1/2 teaspoon sesame oil
2 tablespoons fresh ginger, cut like matchsticks
To prepare steamed fish, bring water to boil in wok over high heat.
Season fish with salt and position on parchment sheets in two layers of the steamer.
Place steamer on wok.
Steam fish until done and firm. Time will vary with thickness of fish. (5-10 mintues)
To prepare Black Bean Sauce, mix black bean paste, soy sauce, sherry, orange juice and Karo® syrup in a small bowl until smooth.
To prepare Ginger-Infused Oil, heat oils and ginger over medium to high heat just until they begin to sizzle.
To serve, transfer fish to serving platter. Spoon black bean sauce along sides of fillets on platter. Sprinkle tops with cilantro, green onion and sesame seeds. Drizzle heated oil and spoon ginger matchsticks over fish. Serve immediately.