• Ingredients: 28
  • Serves: 4

Oven-steamed whole snapper with black bean sauce with *available at asian markets and some specialty foods shops.

Ingredients

  • two 1 1/2-pound red snappers, cleaned, leaving heads and tails intact
  • 1 tbsp. minced peeled fresh gingerroot
  • 2 garlic cloves, minced
  • 1/4 cup medium-dry Sherry
  • 3 tbsps. soy sauce
  • 1/2 lb. fresh shiitake mushrooms, stems discarded and caps sliced thin
  • 4 medium carrots , cut into julienne strips
  • 6 scallions, cut into julienne strips
  • 2 tbsps. fermented black beans,* rinsed lightly
  • 2 tbsps. water
  • 2 tsps. cornstarch

Accompaniment:

  • *available at Asian markets and some specialty foods shops

Filling

For glaze

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Rinse snappers and pat dry with paper towels. Cut 3 slashes about 1/2 inch deep on each side of fish and rub gingerroot, garlic, and salt to taste into slashes.

    For this step you will need

  2. Step 2 Arrange fish in one layer in a 13- by 9-inch baking dish and drizzle on both sides with Sherry and soy sauce.

    For this step you will need

  3. Step 3 Sprinkle mushrooms, carrots, scallions, and black beans over fish and cover dish tightly with foil.

    For this step you will need

  4. Step 4 Bake fish in middle of oven 40 minutes, or until just cooked through. Gently push black bean mixture off fish.
  5. Step 5 Transfer black bean mixture and pan juices to a saucepan. In a small bowl stir together water and cornstarch and stir into black bean mixture.

    For this step you will need