| Steamed Fish, Brown Bean Sauce
1 pound of Catfish steaks
1 1/2 tablespoons of brown bean sauce
1 tablespoon of chopped green onion or leeks
1 teaspoon of ginger root, chopped
1 teaspoon of accent
2 tablespoons of oil
1 Clove garlic, crushed |
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Place fish in a deep serving dish or 2-quart casserole. Mix bean sauce, onion, ginger and Accent. Spread over surface of fish. If a steamer is not available, make one using a large pot and rack which will be about 2-3 inches above water. Bring water to boil and place fish in steamer. Cover and steam 20 minutes. Remove. Heat oil and garlic to smoking stage. Pour over fish and serve at once with rice. (Fermented black beans may be substituted for brown bean sauce. Soak for 10 minutes, drain, and mash. Beans and bean sauce may be found at gourmet shops or oriental import stores.) Serving Size: 2 MRS DANIEL TONYMON (SUSIE) FORT WORTH, TX From the book <High Cotton Cookin>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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