Shanghai Baked Sea Bass

Naking is famous for its ducks. Every village in this region has its own pond or stream, where ducks are reared in great numbers. Serve this meal with beansprout salad and rice. Serves 6-8.

 Shanghai Baked Sea Bass ()
    Materials:
    1 sea bass or plaice, about 750 g (1 1/2 lb)
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    1 teaspoon ground ginger
    1 teaspoon salted black beans, soaked, drained and crushed
    1 teaspoon soy sauce
    1 teaspoon sugar
    1 tablespoon Chinese wine or dry sherry
    1 tablespoon shredded root ginger
    2 spring onions, cut into 5 cm (2 inch) lengths
    2 tablespoons peanut oil
    To finish
    1 tablespoon soy sauce
    1 teaspoon sesame oil
    Preparation time: 15 minutes
    Cooking time: 20 minutes
    Oven: 180 degree C (350 degree F), Gas mark 4
1. Wash the fish and dry on papertoewls. Using a sharp knife, make deep criss-cross cuts down each side of the fish. Mix the salt, pepper and ground ginger together and rub into the cuts and on the inside of the fish.

2. In a bowl, mix together the crushed black beans, soy sauce, sugar, and Chinese wine. Arrange the shredded ginger and spring onions on the bottom of an ovenproof dish. Lay the fish on top.

3. Heat the peanut oil in a small pan until smoking. Pour this over the fish and then spread on the black bean mixture. Cover the fish tightly with foil about 15 minutes, or until the fish is firm to the touch. When ready to serve, mix 1 tablespoon soy sauce and 1 teaspoon sesame oil together and spoon this over the fish. Serve immediately.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw