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Debra Steward
Steamed fish with black beans
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Ingredients
Directions
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Rinse the trout and pat dry with kitchen paper. Sprinkle the abdominal cavities of the fish with salt and pepper.
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Cut 1 lemon into slices. Halve the other lemon and squeeze the juice over the abdominal cavities of the fish. Put half of the ginger slices with the lemon slices in the abdominal cavities.
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Heat 1 liter of water with the fish stock in the steamer against boiling. Place the fish in the sieve and cook for about 10 minutes with the lid on the pan.
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Chop the rest of the ginger coarsely. Meanwhile, heat the oil and fry the garlic and shallots in it.
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Put in the chopped ginger, black beans and chili peppers. Stir fry about 2 minutes and stir in the bean sauce.
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Divide the fish over 4 plates. If the bean sauce is too thick, add some of the steam moisture from the fish.
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Spoon the sauce over the fish and sprinkle with the coriander.
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Nutrition
375Calories
Sodium0% DV0g
Fat22% DV14g
Protein94% DV47g
Carbs4% DV11g
Fiber0% DV0g
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