Title: Steamed fish with black beans #2
 Categories: Chinese, Seafood
      Yield: 6 Servings
 
      1 lb Whitefish
           Sauce:
      1 tb Peanut oil
      2    Clove garlic, chopped
    1/4 ts Fresh grated ginger
      1 tb Fermented black beans
           -(dowsee)
      2    Green onions, cut chinese
           -style
      1 pn Sugar
      1 tb Dry sherry
      2 tb Light soy sauce
      1 pn MSG (opt)
 
  Place the fish in a steaming plate.  Heat a wok and add the oil,
  garlic and ginger.  Rinse the black beans in a bit of water and add
  to the wok. Chow for just a moment, then add the rest of the sauce
  ingredients, and pour this sauce over the fish.  Place in a bamboo
  steamer and cook for about 15 minutes, or until the fish flakes and
  is done to your taste. From The Frugal Gourmet Cooks Three Ancient
  Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon
  O:).