Chinese Steamed Bass with Black Beans

The Chinese name for the Steamed Sea Bass
with Black Beans dish is Tou Shih Cheng Hsien Yu.

Ingredients:
1 whole (about 1 1/2 pounds) bass,cleaned, but with head
1 teaspoon salt
2 teaspoons fermented black beans
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or pale dry sherry
1 tablespoon finely shredded, peeled fresh ginger root
1 scallion, including the green top, cut into 2-inch lengths
1 tablespoon peanut oil or flavorless vegetable oil
1/2 teaspoon sugar

Directions:
Wash the sea bass under cold running water
and pat it dry inside and out with paper towels.
With a sharp knife, lightly score the fish by
making diagonal cuts 1/4-inch deep
at 1/2-inch intervals on both sides.
Then sprinkle the fish inside and out with the salt.
With a cleaver or knife, coarsely chop
the fermented beans, then combine them in a bowl
with the soy sauce, wine, oil and sugar. Mix well.
Lay the fish on a heatproof platter 1/2-inch smaller
in diameter than the pot you plan to steam it in. Pour the bowl of seasonings over the fish, and arrange
the pieces of ginger and scallion on top.
Pour enough boiling water into the lower part
of a steamer to come within an inch of
the cooking rack, or use a steamer substitute.
Bring the water in the steamer to a rolling boil
and place the platter of fish on the rack.
Cover the pot securely. Keep the water in the steamer
at a continuous boil and replenish it if it boils away.
Steam the fish for about 15 minutes,
or until it is firm to the touch.
Serve the steamed sea bass at once in its
own steaming platter placed on top of a serving dish.