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the appetizer:

Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.

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China

Fish with Black Bean Sauce

1 lb. fresh fish, boned, cut into fillets
1 tablespoon rice wine
1/2 teaspoon salt
1 tablespoon sesame oil
1 tablespoon oil
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon corn starch
2 tablespoons fermented black beans, minced
2 cloves garlic, minced
4 green onions, sliced

Cut fish into 2-inch pieces. Mix rice wine and salt together in a large bowl and add the fish pieces. Coat well and let sit for 15 minutes. Remove from marinade and pat dry.

To the reserved marinade, add the oils, sugar, soy sauce, cornstarch, black beans, and garlic. Mix well.

Pour water into a wok about 2/3 full. Heat the water to boiling. Dip fish pieces in the sauce and place on a rack that sits over the wok. Cover and steam fish for about 20 minutes. Fish should be white and firm to the touch. Serve immediately, sprinkled with green onions.

China

Chinese Cuisines and Customs

Chinese and Lunar New Year Handbook

from Kate's Global Kitchen:

Chinese Cookbooks

Chinese Recipes

 

China on Wikipedia

Hong Kong on Global Gourmet's Destinations

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This page modified January 2007

 
 

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