Iris
Tsai's Sizzling Steamed Whole Perch
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3-4
pound Perch or other pristine fresh fish, eviscerated, head-on
-
1
cup black bean-garlic sauce
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1
tablespoon each of chopped ginger, garlic and scallion
-
1/2
cup peanut oil
-
1
teaspoon sesame oil
-
Hot
steamed long grain rice
-
Napa
cabbage of banana leaves for steaming
One
hour before steaming, rinse the fish and dry thoroughly. Make diagonal
slice, 1/2 inch deep on both sides of the fish to assist in cooking.
Open the fish and fill with sauce with chopped ginger, garlic and
scallion and let marinate in the fridge for one hour. Prepare a steamer
large enough for the fish, or a wok and bamboo steamer, line with napa
cabbage leaves or banana leaves. Bring to a rolling boil and place fish
in steamer and cook thru, about 15-20 minutes depending on size. (A thin
knife will easily pierce the fish when ready.) Meanwhile, heat the
peanut oil to the smoking point. Remove the fish with the liner and
place on a large oval. Add the sesame oil to the hot peanut oil and
immediately flash the fish. Serve with rice.
