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Cantonese Steamed Sauced Fish Tails

Fish and Seafood

Cantonese Steamed Sauced Fish Tails
4 fish tails
1 Tablespoon each minced ginger, scallions, and garlic
2 Tablespoons rinsed and coarsely chopped salted black beans
1 Tablespoon corn oil
1 teaspoon rice wine
1/2 teaspoon salt
1/2 teaspoon sugar
1. Bring water in the bottom of the steamer to a boil. While it is heating, put fish on a plate that can go into the steamer, but do not put it in yet.
2. Mix ginger, scallions, and garlic then mix in the black beans. Heat corn oil in a wok and stir-fry the bean mixture for one minute. Then add rice wine, salt, and sugar and remove from the heat. Pour this mixture over the fish.
3. Put plate with the fish and sauce mixture on a rack in the steamer and over the rapidly boiling water. Cover the steamer and let this steam ten minutes, remove from the steamer being careful not to lose the sauce, and serve.

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