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Ingredients :
750 g sea bass
1/6 cup bamboo shoots
4 Chinese dried mushrooms, soaked
3 cloves garlic
1/8 cup pork fat
2 slices ginger root, peeled
3 scallions
2 tablespoons salted black beans
1 tablespoon lard
1/2 tablespoon cornstarch
Sauce
2 teaspoons sugar
1 tablespoon rice wine
1 tablespoon soy sauce
2 tablespoons stock
Garnish
Shredded scallions
Chinese parsley
Method :
Scale, gut and clean the fish thoroughly.
Bring a pot of water to the boil and plunge in the fish. Remove the fish
immediately as soon as the water starts to boil again. Place on a plate. Dice the pork fat, bamboo
shoots and mushrooms into small cubes. Crush one clove garlic
with the salted black beans. Finely chop the remaining
garlic with ginger root and onions. Mix the sauce in a jug or
bowl. Heat up the lard or oil. First fry the garlic,
ginger root and onions. When they start to turn
golden, add the crushed garlic and black beans followed by the
pork, bamboo shoots, mushrooms and the sauce mixture. Bring it to the boil, then
add the cornstarch mixed with a little cold water. Stir to make into a smooth
sauce. Pour it all over the fish. Place the fish in a
steamer and steam vigorously for 20 minutes. Serve hot.
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