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Steamed Mahimahi With Chinese Style Bean Sauce

 
Steamed Mahimahi With Chinese Style Bean Sauce
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photo credit: Ev Thomas
The firm rich texture and mild flavor of mahimahi take well to steaming, and for the same reason, you can substitute cod in this recipe, or even salmon. Here, a Chinese-style basic bean sauce compliments fish cooked in a traditional Chinese method. I like to serve this dish with jasmine rice and stir-fried vegetables.
Recipe By: Pacific Rim Cookbook, Roy Yamaguchi
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Ingredients

    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 1/4 cup soy sauce
    • 1/4 cup brandy
    • 2 1/2 tablespoons sugar
    • 4 (7 ounce) mahimahi fillets
    • 2 tablespoons minced pork fat or bacon fat
    • 2 tablespoons coarsely minced fermented black beans
    • 2 tablespoons minced fresh ginger
    • 1 tablespoons minced garlic
    • 3 scallions (green parts only), cut into-2 inch julienne
    • 8 dried shitake mushrooms, soaked in water overnight, sliced
  • Garnish:
    • 1/4 cup daikon sprouts
    • 1 teaspoon white sesame seeds, toasted
    • 2 tablespoons finely sliced scallions (green parts only)
    • 1 teaspoon rayu (spicy sesame oil)

Instructions

In a saucepan of boiling water, blanch the mahimahi for about 30 seconds. Using a slotted spoon, transfer to a rimmed plate that can be used for steaming. Bring 1 inch of water in the bottom of a steamer to a boil.

Meanwhile, in a heavy saucepan, render the pork fat over medium heat. Add the black beans, ginger, and garlic and sauté for about 1 minute. Add half of the julienned scallions and all the shitakes and sauté for 30 seconds longer. Add the corn-starch mixture and stir until the sauce thickens. Carefully pour over the fish on the plate and sprinkle with the remaining scallions. Carefully place the plate in the steamer cover, and steam for 4 to 5 minutes, until opaque throughout.

To prepare the garnish, combine the sprouts, sesame seeds, scallions, and rayu in a bowl and toss to mix. To serve, carefully transfer the fish from the steamer to warmed plates. Spoon some of the sauce over the fish and sprinkle the garnish on top.

Additional Notes

In a bowl, mix together the cornstarch and water to make a paste. Stir in the soy sauce, brandy, and sugar. Set aside

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