Steamed Scallops With Fermented Black Beans
serves 2
After a few minutes of steaming, the scallops and enoki mushrooms are bathed in a lightly flavored broth that bursts with natural sweetness.Read more about this recipe at Rasa Malaysia.
6 diver scallops
1 stalk scallion (cut into threads)
1 inch young ginger (shredded)
1 pack enoki mushrooms (cut off the roots)
1 teaspoon soy sauce
1/8 teaspoon sugar
1 tablespoon rice wine or sake
1 teaspoon fermented black beans (rinsed with water and mashed)
prep: 5 minutes
total: 14 minutes
large pot
steamer basket
plate (large enough to hold scallops and mushrooms but small enough to fit in steamer basket)
Spread the enoki mushrooms evenly on a plate. Arrange the scallops on top of the enoki mushrooms. Top the scallops with shredded ginger and mashed fermented black beans. Sprinkle rice wine, soy sauce, and sugar over the scallops. Steam for 5 minutes. Garnish with scallions and serve hot.
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