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Steamed Mullet with Spicy Black Bean Sauce

Featured in the Honolulu Star-Advertiser on February 18, 2015.

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Ingredients:

Steamed Mullet with Spicy Black Bean Sauce

  • 1 whole mullet (2 pounds), cleaned and scaled
  • 1/4 cup black bean sauce,
  • 2 teaspoons Sriracha
  • 1/2 cup peanut oil
  • 1 large piece of ginger (about 3 inches), peeled and finely sliced into strips, divided
  • 1/4 chopped green onions, reserving white stems
  • 3-4 lemon slices
  • 1/4 cup chopped cilantro

Directions:

  1. Score fish with shallow, diagonal slices on one side.
  2. Combine black bean sauce and Sriracha.
  3. Set aside 1 heaping tablespoon of mixture.
  4. Brush cavity and scored side of fish with remaining sauce.
  5. Stuff cavity with several slices of ginger, green onion stems, and lemon.
  6. Place fish on steaming rack, scored-side up; and steam in a bamboo or metal steamer for 18-20 minutes.
  7. For sauce, in a sauté pan heat oil to sizzling hot.
  8. Stir fry remaining ginger and green onions, until fragrant (30-60 seconds).
  9. Remove ginger and green onions and reserve.
  10. Reduce heat to low and add reserved tablespoon of bean paste mixture and cilantro; cook for 30 seconds.
  11. Remove from heat.
  12. Remove ginger, green onion stems, and lemon from fish and carefully plate.
  13. Pour black bean and oil sauce over fish, and top with sautéed ginger and green onions.
  14. Serve immediately.

Makes 2 servings.

Approximate Nutrient Analysis per serving (based on 2 servings):
730 calories, 62 g fat, 11 g saturated fat, 90 mg cholesterol, 500 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g sugar, 36 g protein

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