When I was a kid, my father would sometimes bring home seabass, and my mother would often cook it in (Chinese) black bean paste. It was sooo good – hella concentrated, there were lots of tiny whole black beans still in the sauce … salty and garlicky with that distinctive fermented bean taste …mmmmmmm …
Now all I can seem to find is watered-down lame-ass black bean “sauce.” It is the picture in the dictionary next to “disappointment.”
All advice welcome. Who makes the real stuff? Where do you buy it? Thanks!!!
(because scallops aren’t the same without it!)