Steamed Salted Trout with Boneless Chicken in Bean Paste

I love good salted fish like "mui heong"(mackerel) but to get a good salted fish in States is not easy...either it's comes soaked in oil or in dry form..But still we can get"Asian Made" salted fish in major Asian market in NYC.I know salted fish is an inexpensive food in any Asia countries but the "Asian Made" salted fish sold here is quite pricey.I tried trout salted fish before and found it's acceptable.The only thing is that this kind of fish is skinny and not salty at all..Well,beggars can't be choosy,right? As long as it's tasty and feel good,why not?

Ingredients:
3 pieces boneless chicken thigh,cut chunk

6 salted trout fish,pan fried and cut 2 inch each

2 tbsp tauchu(fermented fine bean paste)

1 tbsp minced garlic

1 tbsp sugar

1 tsp salt

2 tbsp Chinese rice wine

2 red chili pepper,sliced thin

handful cut scallion

Method:

1:Combine all the ingredients except scallion in a deep plate,mix well.Marinate and store in fridge overnight cover with lid.

2:Prepare steamer with water at high heat.When water is rolling roll boil,place the salted fish chicken mixture in a stainless plate and steam for 45 minutes to 1 hour with cover on the steamer.

3:Remove salted fish chicken mixture from steamer.Check the seasoning.Add soy sauce if necessary,toss some scallion before serve warm with rice as entree.

Marinate all the ingredients vernight before steam.