Monchong? Yup, that's what Wendell said . . . monchong . . . but he said you can use any white fish. He actually used a spareribs recipe, but still it came out really, really good.
Coat about 2 pounds of cut up monchong in cornstarch and fry in oil. Remove from heat and put onto a steaming dish. Cover with a mixture of 2 tablespoons of rinsed and mashed black beans, 3 cloves minced garlic, 2 tablespoons shoyu and 1 tablespoon sugar. Steam for a few minutes. He didn't give me an exact time . . . he said less than 10, just to get the black bean sauce cooked. Then he added about a 1/2 can of chicken broth thickened with a little cornstarch.
Lunch 04-24-2015 - After surf, I was hungry! I made a stop at Diamond Head Grill on Monsarat. This Portobello Sandwich might look plain but it is super good. I wish I got two. ...
7 hours ago