Steamed Sole with Black Bean Sauce - Dul See Zing Tat Sa Yu

Steamed Sole with Black Bean Sauce - Dul See Zing Tat Sa Yu

In China, a fish must be served with its head and tail
intact to properly signify a favorable end of the old
year and beginning of the new. Markets that serve a
large Asian clientele usually carry small whole fish.

You also may be able to order one from your fish market.

If all else fails, steam 12 oz. of boned, skinned sole
fillets in a single layer until opaque but still moist-
looking in the center, about 5 minutes.

If desired, serve fish as a separate course after
the chicken.

2 teaspoons salted fermented black beans or soy sauce
2 teaspoons minced garlic
1/2 teaspoon sugar
3/4 teaspoon Asian (toasted) sesame oil
3/4 teaspoon Shao Xing rice wine or dry sherry, optional
1/4 teaspoon white pepper
1/2 teaspoon plus
1/8 teaspoon salt
1 whole petrale or Dover sole (1 1/4 lb.), cleaned,
head and tail intact (see notes)
4 thin slices fresh ginger
1 green onion (10 in.), rinsed
1 tablespoon regular soy sauce
1 tablespoon salad oil

Set a rack (cake rack, removable rim of a cake pan,
or empty 2-in.-tall cans with both ends cut out)
in a 12" steamer, 14" wok, 12x17" roasting pan,
or 12" frying pan (with sides at least 2" tall).

Pour water into steamer to about 1/2" below top
of rack. Cover steamer and bring water to a boil
over high heat.

Meanwhile, rinse and drain black beans. In a
small bowl, with a wooden spoon, mash beans,
garlic, and sugar together. Stir in sesame
oil, wine, pepper, and 1/8 teaspoon salt.

Rinse fish and pat dry. Place in a shallow bowl
or on a rimmed plate that will fit inside steamer
without touching sides.

Sprinkle 1/2 teaspoon salt inside cavity and over
outside of fish. Spread black bean mixture inside
and all over outside of fish.

Set bowl with fish on rack in steamer and cover.
(If cover doesn't fit over fish, tent steamer
with a large piece of foil, sealing it around pan
edges so steam can't escape.)

Steam fish for 5 minutes, then remove from heat
and let stand until barely opaque but still moist-
looking in center of thickest part (cut to test),
about 4 minutes longer. If fish isn't done,
return to heat and steam 1-2 minutes longer.

Remove bowl with fish from steamer; if desired,
carefully pour off any liquid in bowl.

Meanwhile, stack ginger slices and cut into
fine slivers. Trim and discard ends from green
onion; cut onion, including green tops, into
2" lengths, then cut pieces lengthwise into
fine shreds.

Sprinkle ginger and green onion over fish.

Drizzle soy sauce evenly over all.

Pour salad oil into a 6-8" frying pan over
high heat; when hot, in about 30 seconds,
drizzle evenly over fish.

Serve immediately.