© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: New York Times
2 tablespoons finely julienned fresh ginger, in 1½-inch lengths
4 Chilean sea bass fillets, each about 6 ounces — thick fillets of mahi-mahi, skinless salmon or skinless wild striped bass can be substituted
Sea salt and ground black pepper
4 tablespoons Chinese black bean paste
⅔ cup sake
½ bunch chives, cut in 1½-inch lengths
6 tablespoons extra virgin olive oil
2 teaspoons Asian sesame oil.
Place ginger in cold water for two minutes. Drain and pat dry. Set aside.
Season fish with salt and pepper. Mix black bean paste with 1 tablespoon sake, and spread on top of fish. Place fish on rimmed heat-proof plate that will fit in a steamer. Add remaining sake to plate. Steam over high heat 10 minutes, less for salmon. Remove plate from steamer. Carefully pour liquid from plate into bowl. Cover bowl to keep warm.
Place ginger spears, then chives, on top of each fillet, laying them all in one direction. Heat olive oil and sesame oil together in small skillet until very hot but not smoking. Gently pour hot oil over fish. Pour reserved cooking liquid into each of four shallow soup plates. Transfer fish to plates and serve.