Fish & Clams in Black Bean Sauce

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Fish & Clams in Black Bean Sauce

Fish & Clams in Black Bean Sauce


  • 1 tablespoon reduced-sodium soy sauce
  • 2 cloves garlic minced or pressed
  • 1 1/2 tablespoons fermented salted black beans rinsed and drained
  • 1 pound rockfish fillets
  • 1 tablespoon salad oil
  • 12 small hard-shell clams in shell scrubbed
  • 3 thin slices fresh ginger
  • 3 green onions
  • 2 tablespoons dry sherry


  • Rinse fish, pat dry, and place in a heatproof, 1-inch-deep nonmetal dish that is at least 1/2-inch smaller in diameter than the pan you will use for steaming.

    In a small bowl, mash black beans with garlic; stir in soy sauce and sherry. Drizzle mixture over fish. Cut one of the onions into thirds; place cut onion and ginger on top of fish. Cut remaining 2 onions into 2-inch lengths; then cut lengths into thin shreds and set aside. Arrange clams around fish.

    Set dish on a rack in a pan above about 1 inch of boiling water. Cover and steam, keeping water at a steady boil, until fish is just opaque but still moist in thickest part; cut to test (about 5 minutes). If fish is done before clams pop open, remove fish and continue to cook clams for a few more minutes, until shells pop open; then return fish to dish.

    Using thick potholders, lift dish from pan. Remove and discard ginger and onion pieces, then sprinkle onion slivers over fish. Heat oil in a small pan until it ripples when pan is tilted; pour over fish (oil will sizzle). Before serving, discard any unopened clams.

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