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Home wine making kit — carboy, airlock, hydrometer, bottles
Chinese fermented soybeans — black bean sauce, spare ribs, clams
Measures sugar concentration for jams, syrups, fermentation
Republic of Georgia cuisine — khachapuri, khinkali, walnut sauces
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home wine making kit — carboy, airlock, hydrometer, bottles
Chinese fermented soybeans — black bean sauce, spare ribs, clams
Measures sugar concentration for jams, syrups, fermentation
Republic of Georgia cuisine — khachapuri, khinkali, walnut sauces
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
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if using a whole fish, make 3 deep diagonal slashes on each side of the fish. chop the black beans; place half of the black beans, scallions, and ginger on a heat-proof plate that can be used in the steamer; place the fish on top. sprinkle fish with the sugar, then pour the sherry or rice wine, soy sauce and oil on top; cover the fish with remaining black beans, scallions and ginger. for steaming i use my electric wok and place 2 chopsticks next to each other in one direction and 2 more next to each other in the opposite direction, creating a platform. place the plate of fish on top of the steamer, over briskly boiling water, cover and steam 10 minutes for thick fillets, 20 minutes for whole fish and less than 10 minutes for thinner fillets. fish is finished when fillets flake easily or when a chopstick will easily pierce the gill area on whole fish. remove to a platter and garnish with cilantro. serve over steamed jasmine rice and make sure to spoon the black bean sauce over the whole thing; yum.