Steamed Fish with Black Beans

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.

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