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Cooking with Chef Singh
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Posted on Aug 14 2004
STEAMED TILAPIA WITH BLACK BEAN SAUCE AND BOKCHOY
Recipe for four servings.
1 1/4 pound Tilapia, cleaned and gutted, with head and tail intact
2 teaspoons Chinese dried black beans
2 teaspoons minced garlic
1/2 teaspoon sugar
3/4 sesame oil & 1 tablespoon vegetable oil
3/4 teaspoon Shao Hsing rice cooking wine (Or cooking white wine)
Ground white pepper and salt to taste
1 tablespoon finely shredded ginger
1 Scallion, ( green onions ) finely shredded
1 tablespoon thin soy sauce
Bunch of fresh cilantro for garnish
Methods: Thoroughly rinse the fish in cold water and pat dry. Sprinkle little salt over the outside and into the cavity of the fish.
Rinse the black beans in several changes of cold water and drain them. In a small bowl, mash beans, garlic, and sugar with the back of a wooden spoon. Stir in sesame oil, wine, pepper, and salt to taste.
Place fish in a shallow heatproof bowl and spread black beans over fish on both sides and in cavity.
Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place dish into steamer, cover, and steam 10 to 15 minutes. Turn off heat and let stand, covered, 4 minutes. Test fish for doneness by poling the thickest part with a fork or chopstick. Fish should flake. If not, re-steam for one to two minutes or until fish just flakes. Carefully remove the dish from the steamer and pour off any liquid in the dish.
Cut Bokchoy in quarters, clean and blanch in salty water, keep aside
In a small skillet, heat oil until hot but not smoking over high heat. Sprinkle ginger and scallion over fish, arrange Bokchoy around. Sprinkle hot oil on. The oil will make a crackling sound as it hits the fish, garnish with cilantro for aroma & Serve immediately with Rice.
Chef’Singh’s Cooking Tips: It is not necessary to purchase an expensive fish for this recipe. Just be sure the fish is very fresh and has the head and tail intact.
