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Bamboo steamed haddock with garlic and black beans
Ingredients
Garlic and black bean sauce:
- 3 tablespoons (45 milliliters) fermented black beans
- 2 tablespoons (30 milliliters) canola oil
- 2 tablespoons (30 milliliters) garlic, minced
- 2 tablespoons (30 milliliters) ginger, minced
- 2 green onions, finely copped
- 1/2 cup (120 milliliters) vegetable or chicken stock
- 2 tablespoons (30 milliliters) Sake
- 1 tablespoons (15 milliliters) soy sauce
- 1 teaspoon (5 milliliters) sugar
- 1 teaspoon (5 milliliters) sambal oelek, optional
- Zest of 1/2 orange
Bamboo steamed haddock:
- 3-4 bamboo leaves
- Bamboo steamer
- 6 haddock fillets (120 grams each)
- Garlic and black bean sauce
Directions
Garlic and black bean sauce:
- Soak beans in water for an hour, then drain.
- Heat the oil in a small sauce pan over medium-high heat.
- Add the garlic, ginger and green onions and cook for two minutes.
- Add the mashed black beans and cook for one minute.
- Add all remaining ingredients and bring to a boil.
- Reduce to medium heat and simmer uncovered for 10-12 minutes or until the liquid is reduced by half.
- Remove from the heat and let cool at room temperature.
Bamboo steamed haddock:
- Bring three to five centimeters of water to a boil in a wok.
- Place the bamboo steamer on top of wok, ensuring it won’t slip while cooking.
- Line the bottom of the bamboo steamer with bamboo leaves.
- Place pieces of fish over the bamboo leaves.
- Put a dollop of Garlic and Black Bean Sauce over each piece of fish and cover the steamer.
- Let the fish steam covered for 8-12 minutes.
- Remove fish from the steamer and serve hot.
- Serve with sweet and salty scallion vinaigrette (see recipe).
