Bamboo steamed haddock with garlic and black beans

By Spencer Watts
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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


Garlic and black bean sauce:

  1. Soak beans in water for an hour, then drain.
  2. Heat the oil in a small sauce pan over medium-high heat.
  3. Add the garlic, ginger and green onions and cook for two minutes.
  4. Add the mashed black beans and cook for one minute.
  5. Add all remaining ingredients and bring to a boil.
  6. Reduce to medium heat and simmer uncovered for 10-12 minutes or until the liquid is reduced by half.
  7. Remove from the heat and let cool at room temperature.

Bamboo steamed haddock:

  1. Bring three to five centimeters of water to a boil in a wok.
  2. Place the bamboo steamer on top of wok, ensuring it won’t slip while cooking.
  3. Line the bottom of the bamboo steamer with bamboo leaves.
  4. Place pieces of fish over the bamboo leaves.
  5. Put a dollop of Garlic and Black Bean Sauce over each piece of fish and cover the steamer.
  6. Let the fish steam covered for 8-12 minutes.
  7. Remove fish from the steamer and serve hot.
  8. Serve with sweet and salty scallion vinaigrette (see recipe).


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