CHINESE BLACK BEAN SAUCE
About ½ cup
This sauce can be rubbed on fish or shellfish before steaming or served as a condiment with the finished dish.
Mash to a paste with a fork in a small bowl or chop in a food processor:
- 3 tablespoons fermented black beans
Stir in or pulse in:
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 4 garlic cloves, finely chopped
- 2 teaspoons vegetable oil
- 2 teaspoons toasted sesame oil
- 2 teaspoons finely chopped peeled ginger
- Salt and cracked black peppercorns to taste
Serve at room temperature. The sauce will keep, covered and refrigerated, for up to 6 days.