Steamed Fish & Clams in Black Bean Sauce
Preparation time: About 15 minutes
Microwaving time: 8 to 10 minutes
Standing time: 2 minutes
The fermented black beans you need for this recipe are available in small jars or plastic bags in Asian markets and well-stocked supermarkets; you may see them labeled as salted or preserved black beans. If stored tightly covered in the refrigerator, they’ll keep almost indefinitely.
1 pound rockfish or lingcod fillets (each about 1 inch thick)
1 1/4 tablespoons fermented black beans, rinsed, drained, and finely chopped
2 cloves garlic, minced or pressed
1 tablespoon each soy sauce and dry sherry
3 thin, quarter-size slices fresh ginger
2 green onions (including tops)
12 small hard-shell clams in shell, suitable for steaming, scrubbed
2 tablespoons salad oil
Fresh cilantro (coriander) sprigs
Rinse fish, pat dry, and place in a 7- by 11-inch microwave-safe baking dish. Combine beans, garlic, soy, and sherry; drizzle evenly over fish, then top with ginger. Cut 1 onion into thirds and place over ginger. Cut remaining onion into 2-inch lengths, then cut into thin shreds; set aside for garnish. Arrange clams around fish.
Cover and microwave on HIGH (100%) for 6 to 8 minutes, giving dish a quarter-turn every 2 minutes. Let stand, covered, for 2 minutes. Fish should be just slightly translucent or wet inside; cut in thickest part to test. If clams open before fish is done, remove clams and continue cooking fish a little longer; then return clams and juices to baking dish. Remove and discard ginger slices and onion pieces; sprinkle fish with reserved onion shreds.
Pour oil into a 1-cup glass measure; microwave, uncovered, on HIGH (100%) for 2 minutes or until very hot. Pour oil over fish and garnish with cilantro. Makes 3 servings.
Per serving: 286 calories, 37 g protein, 5 g carbohydrates, 12 g total fat, 73 mg cholesterol, 687 mg sodium
