Steamed Ribbonfish with Fermented Black Beans

豆豉蒸带鱼

Steamed Ribbonfish with Fermented Black Beans — CantoneseGuangdong home cooking.

Ingredients

• ribbonfish (hairtail) steaks, 3cm thick
• fermented black beans (douchi), rinsed
• ginger, sliced
• scallions, cut into 5cm strips
• light soy sauce
• vegetable oil

Instructions

1. Pat ribbonfish dry. Arrange on a heatproof plate. Stuff ginger slices between pieces.
2. Pat ribbonfish dry with paper towels. This removes surface moisture and helps the soy penetrate.
3. Scatter rinsed black beans over the fish. Drizzle soy sauce.
4. Arrange ribbonfish on a heatproof plate in a single layer. Stuff ginger slices between and under pieces.
5. Steam over high heat for 8-10 minutes. The fish is done when it flakes easily with a fork. (Flesh turns opaque white and separates along natural lines)
6. Remove, discard ginger. Top with scallion strips. Heat oil until smoking and pour over scallions. Serve.