Master Recipe
Steamed Fish with Black Beans and Scallions
serves 4
NOTE: We found
fillets to be easy to steam in a large collapsible steamer basket
placed in a Dutch oven. If you use a traditional bamboo basket,
place it on top of a narrow stockpot filled with simmering water
and add about 2 minutes to the cooking time. Because it's easy to
overcook the fish, check for doneness early. Although this recipe
calls for thick salmon, cod, or halibut fillets, it can be modified
to work with thin white fish such as flounder and snapper. Fold
each fillet so that the tail is tucked under the wide end and steam
for 4 to 5 minutes.
2 tablespoons rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 medium garlic clove, minced
1 tablespoon minced fresh ginger
4 salmon fillets or thick white fish fillets, such as halibut or cod (each 6 to 8 ounces and 11/2 inches thick)
1/2 teaspoon salt
4 large napa or green cabbage leaves
1 tablespoon fermented black beans, chopped
2 tablespoons thinly sliced scallions
INSTRUCTIONS:
1. Mix together rice wine, soy sauce, oil, garlic, and ginger in small bowl. Place fish in shallow glass or ceramic pan, sprinkle with salt, and then drizzle with rice wine mixture. Marinate for 10 to 15 minutes.
2. Meanwhile, fill Dutch oven with 1 inch of water. Place large collapsible steamer basket in pot and check to make sure there's about 3/4 inch of space between water level and bottom of basket. Remove basket from pot and line with napa leaves (see figure 10).
3. Cover pot with tight-fitting lid and bring water to a boil over high heat. Place one fish fillet on each cabbage leaf. Drizzle marinade over fish, then sprinkle with black beans and scallions (see figure 11).
4. Briefly turn off burner and carefully lower steamer basket into pot, holding it with an oven mitt or folded kitchen towel. Cover tightly and turn heat back to high. Steam 6 to 7 minutes for medium-rare (good for salmon) or 7 to 8 minutes for medium. To check for doneness, lower heat and lift lid away from you to protect your face from the steam. Working quickly and using a long, thin knife, check to see if fillets are opaque throughout and flake easily. Cover again and steam longer if necessary.
5. When fish is done, turn off heat and carefully remove basket from pot using oven mitt or folded kitchen towel. To remove fish from basket, just slide cabbage leaves and fish together onto individual plates. Serve immediately.
VARIATIONS:
Steamed Fish with Garlic and Cilantro
If you can't buy fermented black beans, try this variation.
Follow master recipe, increasing garlic to 2 large cloves and omitting black beans and scallions. Proceed as directed. Just before serving, garnish each fillet with scant 1 teaspoon minced fresh cilantro leaves.
Steamed Fish with Sizzling Ginger and Scallions
Follow master recipe, marinating fish in rice wine, soy sauce, and 11/2 tablespoons minced ginger (omit sesame oil and garlic). Omit black beans. Cut 2 scallions into 11/2-inch lengths and then slice lengthwise into very thin strips. When fish is almost done steaming, heat 4 teaspoons Asian sesame oil and 2 teaspoons peanut oil in small skillet until almost smoking. Transfer steamed fish to individual plates and sprinkle with prepared scallions. Immediately pour a little hot oil over each fillet, standing back in case oil splatters. Serve immediately.