Source: dLife

A traditional Asian dish with a steamed whole fish and black bean paste.

Servings

2 tsp Beans, black, fermented, Szechuan, INTL (or soy sauce)
2 tsp minced garlic
0.5 tsp sugar
0.75 tsp toasted sesame oil (Asian)
0.75 tsp cooking sherry (or rice wine; optional)
0.25 tsp white pepper
0.5 tsp salt
0.12 tsp salt
1.25 lb sole fillet , cleaned, head, and tail intact (1 whole Dover sole)
1 oz ginger root slices (4 thin slices)
1 fresh green onions , rinsed
1 tbsp low sodium soy sauce
1 tbsp sesame oil

1 Arrange a rack in a wok or roasting pan. Pour water into pan, 1/2 inch below top of rack. Place lid on pan and bring water to a boil.
2 In the meantime wash and strain black beans. Smash together beans, garlic, and sugar. Mix in sesame oil, rice wine, pepper, and 1/8 teaspoon salt.
3 Wash and dry fish. Lay fish in a shallow bowl or rimmed plate that will not touch sides of pan. Season fish all over with remaining salt. Coat fish with black bean mixture.
4 Place bowl with fish in pan and cover. Cook fish 5 minutes, then take off of heat and let rest 4 minutes. If fish is not fully cooked, put it back in pan and cook 1 to 2 more minutes.
5 Slice ginger into finely slices. Slice onion into fine slivers.
6 Top fish with ginger, onion, and soy sauce. Heat oil for 30 seconds, when hot, spoon over fish.