Steamed Mullet with Black Bean Sauce

Ron Vallesteros, Food Service Supervisor, Wahiawa General Hospital

• 1 2-lb. mullet (head and tail on)
• 2 Tbsp. black beans (dau see), chopped
• 2 cloves garlic, chopped
• 1 inch ginger, chopped
• 1 Tbsp. peanut oil
• 1/4 cup chicken broth
• 1 Tbsp. sesame oil
• 1 Tbsp. sugar
• 1/4 cup green onions, chopped
• Chinese parsley

Make deep slices, approximately 2 inches apart, on both sides of the fish. Steam mullet for 12 to 15 minutes, or until eyes turn white.

Soak black beans in water for 10 minutes. Squeeze dry and chop. Stir-fry ginger and garlic in peanut oil on high heat about 1 minute. Add black beans and stir-fry 15 to 30 seconds. Add rest of ingredients (except green onions and parsley) and stir-fry till well heated. A dash of vermouth or wine may be added while heating sauce.

Place steamed mullet on platter and pour hot sauce over fish. Garnish with green onions and Chinese parsley. Serve immediately.