Recipe by chef Katie Chin
- 2 tablespoons salted black beans
- 1 1/2 pounds whole walleye, seabass or red snapper, well cleaned
- 1 teaspoon finely chopped fresh ginger
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 teaspoon soy sauce
- 1/4 teaspoon toasted sesame oil
- 2 green onions, with tops
- 1 teaspoon shredded fresh ginger
- In a small bowl, place the black beans and cover with warm water. Stir the beans for about 2 minutes to remove the excess salt. Remove the beans from the water, rinse and drain well.
- Slash the fish crosswise 3 times on each side. In a small bowl, mix the ginger, vegetable oil, black beans, garlic, salt, sugar, soy sauce and sesame oil; rub the cavity and outside of the fish with the mixture. Cover and refrigerate 30 minutes or longer.
- Cut the green onions into 2-inch pieces; shred lengthwise into fine strips. Place in a bowl with ice water to cover; let stand 10 minutes, or until the strips curl. Place the fish on a heatproof plate (See note below). Place the plate on a rack in a steamer, cover, and steam over boiling water until the fish flakes easily with a fork, about 10 minutes. (Add boiling water if necessary).
- Heat the remaining two tablespoons oil in a sauce pan until you see smoke. Add the shredded ginger and fry for 10 seconds to "pop" the flavors. Pour this cooking oil + herbs over the fish. You'll hear a very satisfying sizzle! Garnish with green onions and serve immediately.